Ronnie’s career as a chef came about quite by accident after he took a job as a KP straight out of college. His love for kitchen life was soon sealed, however, as he began to work his way up through the ranks, taking in some of his home town of Edinburgh’s best hotels along the way.
It was a move to London where his chef career really took off, honing his skills first in the prestigious kitchens of the Park Lane Hilton, then as part of a hard-working brigade in the fast-paced surrounds of the capital’s oldest restaurant, Rules.
Following this he spent five years working on the continent, before returning to the UK, inspired.
Endlessly fascinated by the constantly evolving food scene – “I’m always surprised how many times people can reinvent macaroni cheese!” – Ronnie made the switch from working kitchens to a development role at a multinational bakery business, focusing on the creation and scaling of menu solutions for sites across hospitality.
In 2017, he joined the Essential Cuisine chef brigade, where his passion for innovation, unique approach and wealth of industry knowledge and contacts, has made him a highly valuable addition.
Time as a chef:
Favourite chef dead or alive:
Daniel Clifford – I spent a lot of money on his book and it’s phenomenal.
The kitchen’s on fire, what’s the first thing you take?
Daniel Clifford’s recipe book.
Favourite EC product – why?
Mushroom Glace. Just for its sheer versatility.
Longest shift pulled?
What advice would you give to a young chef just starting out in the industry?
Get your head down; listen, learn and keep moving forward.