Head Chef Kevin Gunn grew up in northern Scotland, spending his childhood exploring the glens and waterways that define the Highlands. As a young man, he completed an extended culinary intensive at the renowned Kingsmills Hotel in Inverness, where he discovered his passion for cooking at the nexus of hospitality. Chef Gunn began his career as Commis Chef at the beautiful Myrtle Bank Hotel in Gairloch, where he learned the value of locally sourced ingredients, and traditional Scottish technique. He moved on to serve as Sous Chef at the original Thistle Hotel, where he demonstrated his capacity to provide beautifully crafted dishes in a high volume kitchen. His tour at the Thistle also allowed him to expand his ability to run a well-managed kitchen and balance many different needs simultaneously. Chef then advanced to the Rocpool Reserve Hotel, where his demonstrated excellence helped refine recipes and presentation. He would go on to serve as Sous Chef for the Redcliffe Hotel in Inverness, also run by the MacLachlan family, before eventually becoming Head Chef there.
In 2016, Chef Gunn made the transition across the firth to assume the role of Head Chef here at the award-winning North Kessock Hotel, where he carries on Hotel tradition by presenting exciting seasonal and festive menus. Working with locally caught seafood, Highland raised meats and regionally grown produce, Chef Gunn leads his culinary team in consistently maintaining the highest standard in quality, technique and presentation.
