Rowan MacIntyre
Executive Chef | Contemporary Scottish Gastronomy & Kitchen Operations
The Dunsinnan Room
Dear Hiring Team,
I am writing to express my enthusiastic interest in the Executive Chef position at The Dunsinnan Room. With a culinary background focused on contemporary Scottish gastronomy and disciplined kitchen leadership across Edinburgh, I have established a track record of creating seasonal menus, guiding brigades, and maintaining strict operational and financial standards.
In my current role as Executive Chef at The Briar & Bramble Restaurant, I direct kitchen operations, menu engineering, and culinary standards for a 95-cover fine-dining restaurant celebrating seasonal Scottish produce. Leading a 16-person kitchen brigade, I oversee station assignments, scheduling, and apprenticeship training while maintaining kitchen gross profit margins above 70% through strategic supplier negotiations, seasonal menu redesigns, and yield tracking. In addition, I uphold rigorous HACCP compliance, securing consecutive annual Pass ratings during environmental health inspections.
Prior to this, as Head Chef at Calton Quarter Brasserie, I managed daily services averaging 220 covers per day and designed quarterly seasonal à la carte and tasting menus in partnership with the General Manager. By refining prep par-levels and improving butchery trim utilisation, I successfully reduced monthly food waste by 14% while training junior chefs across larder, pastry, and sauce sections on classical execution and plating consistency.
The Dunsinnan Room's dedication to regional produce and disciplined culinary service aligns closely with my operational approach. I would welcome the opportunity to discuss how my kitchen management, team mentorship, and margin control can contribute to your dining room. Thank you for your time and consideration.
Yours sincerely,
Rowan MacIntyre