Darron Bunn, an accomplished Michelin-starred chef with a rich background in fine dining, has joined Gleneagles as its new executive chef.
In this role, he will lead the hotel's culinary team, consisting of over 100 chefs and 40 stewards across ten kitchens that cater to eight bars and restaurants, private dining, and room service.
Bunn brings a wealth of experience to Gleneagles, having trained under Nico Ladenis at the three-Michelin-starred 90 Park Lane in London and being mentored by Marco Pierre White for six years.
Prior to joining Gleneagles, he served as group executive chef at the Goodwood Estate in Sussex and chef patron at a Michelin-starred pub in Hampshire.
The new executive chef expressed his enthusiasm for adapting to the changing tastes and interests of guests, emphasizing the importance of provenance, sustainability, health, and wellbeing in modern gastronomy.
Gleneagles, a 232-bedroom, five-red-AA-star hotel situated on an 850-acre estate, is renowned for its two-Michelin-star Restaurant Andrew Fairlie.
Conor O'Leary, the eloquent managing director of Gleneagles, exuded immense delight regarding the recent appointment of Darron Bunn as the new executive chef. He firmly believed that Bunn's addition to their team would significantly bolster their culinary prowess and contribute substantially towards the hotel's aspirations to maintain its prestigious standing among the world's elite hospitality destinations.
Steeped in tradition yet forward-thinking, Scotland's hospitality sector boasts a diverse range of establishments such as hotels, restaurants, cafes, pubs, and leisure venues. Gleneagles, with its illustrious background, is a shining example of this industry's enduring appeal. In the face of continuous transformation within the UK hospitality market, visionary businesses like Gleneagles are adapting to the evolving needs and interests of their clientele by embracing innovation and change in their services and culinary experiences.