Rowan MacIntyre
Executive Chef | Contemporary Scottish Gastronomy & Kitchen Operations
Edinburgh
Professional Profile
Creative and operationally disciplined Executive Chef with extensive experience leading kitchen brigades across celebrated Edinburgh dining establishments. Specialises in modern Scottish gastronomy, sustainable whole-ingredient utilisation, and meticulous cost management that preserves culinary integrity while driving profitability.
Culinary Experience
The Briar & Bramble Restaurant
Edinburgh, United Kingdom
Executive Chef
Aug 2021 – Present
- Direct overall kitchen operations, menu engineering, and culinary standards for a 95-cover fine-dining restaurant celebrating seasonal Scottish produce.
- Manage a 16-person kitchen brigade, overseeing rota scheduling, station assignments, performance reviews, and on-the-job apprenticeship development.
- Maintain kitchen gross profit margins above 70% through strategic supplier negotiations, seasonal menu redesigns, and yield tracking.
- Enforce comprehensive food safety and HACCP compliance, securing consecutive annual Pass ratings during environmental health inspections.
Calton Quarter Brasserie
Edinburgh, United Kingdom
Head Chef
Mar 2017 – Jul 2021
- Managed daily kitchen services across lunch and dinner services averaging 220 covers per day.
- Designed quarterly seasonal a la carte and tasting menus in partnership with the General Manager.
- Reduced monthly food waste by 14% through improved butchery trim utilisation and revised prep par-levels.
- Trained junior chefs across larder, pastry, and sauce sections on classical execution and plating consistency.
Kinrossie House Hotel
Perthshire, United Kingdom
Senior Sous Chef
Sept 2013 – Jan 2017
- Supervised five section chefs across banqueting and restaurant services for private events up to 150 guests.
- Led daily sauce and meat prep, inventory replenishment, and morning delivery quality checks.
- Implemented standardized recipe cards and allergen matrices across all regular dining offerings.
St Ninian Dining Rooms
Edinburgh, United Kingdom
Chef de Partie
Oct 2010 – Jul 2013
- Ran the sauce and fish sections during peak weekend dinner services with zero service delays.
- Assisted the Head Chef with weekly dry-store stock counts and daily butchery requisitions.
Education
Edinburgh College
HND in Professional Cookery · Professional Cookery · Edinburgh, United Kingdom · Pass with Merit · Sept 2005 – Jun 2007
Comprehensive culinary training covering classical kitchen techniques, menu engineering, financial controls, and staff supervision.
Culinary Projects
Edinburgh Harvest Guest Chef Residency
Aug 2024 – Aug 2024
- Curated a dedicated five-course tasting menu partnering with local Lothian organic farms and coastal fisheries.
- Generated over 350 covers during a 10-day culinary festival while maintaining regular evening service.
Core Competencies
Menu Engineering
Kitchen Brigade Leadership
Food Cost & Margin Control
HACCP & Food Safety Compliance
Seasonal Scottish Produce Sourcing
Culinary Staff Mentorship
Allergen Management
Supplier Relations
High-Volume Service Coordination
Waste Minimisation
Languages
English
C2
French
B1
Certifications
Advanced Food Hygiene Certificate (Level 4)
Royal Environmental Health Institute of Scotland (REHIS) · May 2022
Level 3 Award in HACCP for Catering
Highfield Qualifications · Sept 2023
Community Involvement
Leith Community Food Hub
Edinburgh, United Kingdom · Mar 2022 – Nov 2025
- Volunteer Kitchen Lead
- Prepared weekend warm community lunches and conducted basic home-cooking workshops for local community kitchen patrons.
- Organised surplus fresh produce collections from regional markets to support community kitchen food parcel distribution.