Paul Green, a Borders College alumni, has been appointed Head Chef at the renowned Three Chimneys on the Isle of Skye.
Born in Edinburgh and raised in the Scottish Borders, Paul discovered his passion for cooking while studying at Borders College in 2003. He further honed his skills under Rene Gate at the Dryburgh Abbey Hotel near Melrose, laying the foundation for a successful fine dining career.
Paul recalls his time at college fondly:
"I enjoyed the practical side of learning at Borders College. Rolling up my sleeves in the kitchen, working with fresh local ingredients—this is what really ignited my passion for cooking."
With over 20 years of industry experience, Paul has worked alongside top chefs like Simon Rogan, Martin Wishart, and Adam Reid. His journey includes leading kitchens at the Torridon Hotel in the Highlands and the Driftwood Hotel in Cornwall.
This appointment marks a homecoming for Paul, who previously worked at the Three Chimneys as a commis chef in 2005. He is eager to continue the restaurant’s sustainable ethos, emphasising local seafood, foraged ingredients, and produce from Skye and the Highlands.
"The Three Chimneys is where my passion for Scottish produce truly ignited. Returning as head chef almost 20 years later is a proud achievement."
Brett Davidge, Managing Director of the Wee Hotel Company, praised Paul’s "flavour-first philosophy" and dedication to maintaining the restaurant’s legacy.
For aspiring chefs, Paul offers this advice:
"Get as much hands-on experience as possible. Whether it’s butchery, patisserie, or seafood—find what excites you and go for it."
Established in 1985, the Three Chimneys remains a cornerstone of Scottish fine dining.