Position Executive chef, Devere Cameron House, Loch Lomond
Nominator John Keating
Proudest career moment Becoming executive chef at 28 and cooking for the Queen and Duke of Edinburgh in July.
Greatest inspiration My family and friends who have always supported my hard work and dedication.
Ambition Eventually, I’d love to set up a chefs’ academy, training and developing future stars – not just in food but managerial and financial skills. I’d want to ensure they have the best possible training to become the best chefs they can be.
For a decade, Ryan Neill has been building his career at Cameron House. As a trainee chef aged 18, his passion and enthusiasm for his craft was obvious. His studies at Glasgow College of Food Technology, bolstered by on-the-job training from chefs such as former executive chef Simon Whitley, ensured that his potential was realised.
Over the years, he has moved through the ranks of chef de partie, junior sous chef, sous chef and executive sous chef, and broadened his skills by working at kitchens throughout the resort. His first application for the top job in March 2009 was unsuccessful. Ryan embraced the interview feedback and set about supporting his new executive chef, while developing his management skills in readiness for the next opportunity. After a decade of hard work and dedication Ryan scooped the position of resort executive chef last July.