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"When cooking for people, you can 
either be a chef or a cook. A chef
doesn't cut corners, passion comes first and performs with their heart"


Food and cuisine has always been a huge part of my life, with my grandmother inspiring me to follow in her footsteps and become a chef. I trained in my native Loire Valley in France where I was spoiled with the local produce available and the "products de terroir". Throughout my career I have developed and led brigades of chefs in the Loire Valley, Alps, South of France and in Florence, Italy before coming to live in Scotland. Here I was part of the original Hilton Glasgow opening team. I went on to head up kitchens in the vibrant Glasgow food scene for a number of years before jumping at the opportunity to join the team at The Broadcroft. We have worked hard to develop our menu here and we hope you enjoy.

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