Started his 25 year love affair with hospitality at Robert Gordon’s University where he achieved a degree in Hospitality Management. A Diploma in Food & Wine followed at Leith’s School of Food and Wine in London where he was able to work in some of London’s best Restaurants. Peacock Alley in Dublin was Johnny’s next stop in his culinary journey working with Ireland’s youngest trailblazing Michelin starred Chef Conrad Gallagher. From Ireland Johnny travelled across the pond working in the States, Canada & the Caribbean. On returning to Scotland Johnny worked in Glasgow’s Stravaigin and for the past four years has been the Chef/Proprietor of Glasgow’s Riverhill. With his global repertoire of dishes and love of Scottish produce he now hopes to spearhead the hospitality and food & beverage team at The Lodge and The Inn on Loch Lomond.
Stefano’s love of cooking began in 2003 starting his culinary career at College in Crawley, with the relevant cooking qualifications gained his first Commis Chef position was at Sofitel London Gatwick working with a 1 AA Rosette kitchen brigade. The valuable experience gained in that first position provided an amazing platform and keen interest in cooking that has seen 15 years in various Hotels and Venues throughout the UK. Progressing from a Chef de Partie to Sous Chef and eventually Head Chef at Mannings Heath Golf Club in 2012 further developed his passion for creativity with his cooking and on gaining valuable leadership skills led to further Head Chef roles with The Hotel Collection and The Corinthian Club in Glasgow. Now leading the Kitchen Brigade at The Lodge on Loch Lomond and having secured 2 AA Rosette recognition his experience and flair for exciting dishes and ingredients is showcased in the menus on offer at the hotel.