Proudly representing his homeland of Scotland, Chef Grant MacPherson will lead a new culinary council on behalf of Seafood Scotland, the country’s industry organization supporting the production supply chain and Scottish Development International, Scotland’s international trade and investment agency, to promote the wealth of Scottish seafood to a global trade market.
“Seafood from Scotland is special,” says Chef MacPherson. “To smell the air, taste the sea spray, and see first-hand the pristine, cold waters where this seafood is harvested—it inspires an appreciation for the origin of this premier seafood product.”
It is that type of passion for the place and the product, which made MacPherson the perfect choice to lead the council. Capitalizing on its hands-on approach, expertise, and high credibility within the seafood industry, Seafood Scotland’s introduction of MacPherson as the leader of a culinary team is the first step in assembling a team of chefs from Europe, Canada, and the United States.
Together, this esteemed collection of culinary experts, collectively highlighting the provenance of Scottish-raised seafood and sharing their proficiency in preparing everything from smoked salmon to langoustines. Joining MacPherson on the Seafood Scotland Culinary Council:
- Chef John Higgins -- Director, Enterprise Leadership Centre for Hospitality & Culinary Arts Ambassador, George Brown College, Toronto, Canada, and Globalscot.
- Chef Gary Maclean -- Executive Chef at City of Glasgow College & Scotland’s National Chef
- Chef Stephen Walker -- Disney Cruise Line Culinary Director
- Chef Patrick Schaeffer -- Executive Chef of the Tin Building by Jean-Georges Vongerichten
- Chef Gordon Maybury -- Chef at Turnberry Resort
“Assembling this distinguished team of chefs, many of whom have personal ties to Scotland and have first-hand knowledge of the culture and fishing communities there, provides our Scottish seafood community with a tremendous platform to showcase the versatility and quality of our seafood,” says Clare MacDougall, Seafood Scotland’s Head of Trade Marketing, Middle East, North America, and U.K.
Scotland boasts over 60 species of seafood and offers a variety of innovative products from whole fish and fillets to value-add portions and special cuts to meet a variety of foodservice needs. In addition to the culinary diversity of product, the culinary council will use its platform to feature the sustainable fishing practices implemented by Scottish seafood producers. Responsible sourcing is a key factor for foodservice operators, chefs and an expectation of customers. The Seafood Scotland Culinary Council will serve a role in sharing their own experiences with seafood producers, and their personal experience with their seafood sources.
J-C Jeffrey, one of SDI’s trade specialists based in North America, says, “Scotland’s seafood is globally renowned for its quality. This unique partnership initiative will raise even greater awareness, consideration and adoption of Scottish seafood across international markets and SDI is thrilled to play its part."
“Scotland is open for business and my SDI colleagues and I look forward to working with the Chefs on the Culinary Council to showcase our very best produce to a discerning US retail and foodservice audience,” he adds.
MacPherson’s career spans over four decades, and has taken him across the globe, working with some of the most prestigious hospitality destinations including the Bellagio Hotel, Wynn Las Vegas, Wynn Macau, and Regent Hotels in Sydney, Kuala Lumpur, Singapore. Based in Las Vegas, MacPherson keeps up a busy calendar of international festivals and events, and guides his company Scotch Myst, a food and beverage consultancy specializing in designing and executing custom solutions for boutique hotel and restaurant properties worldwide.
Seafood from Scotland was set up ‘by the industry for the industry’ in 1999 to increase value of return to the Scottish seafood sector. Operating worldwide, Seafood Scotland works together with government agencies such as Scottish Development International to promote the wealth of Scottish seafood to a global trade market. Focusing on restaurant and catering services, the organization targets trade buyers, wholesalers, industry influencers, and chefs in the U.K., Europe, North America, Middle East, and Asia and acts as the conduit between in-country trade markets and Scottish suppliers.
Dealing with all seafood species, Seafood Scotland is a non-political organization that works throughout the supply chain with fishermen, fish/shellfish farmers, processors, retailers, food service companies, caterers, NGOs, and consumers. A small organization, Seafood Scotland’s strength lies in its hands-on approach, expertise and high credibility within the seafood industry.
Scottish Development International (SDI) is Scotland’s international trade and investment agency. SDI has offices in more than 30 locations in the world, including Boston, Chicago, Houston, San Jose, Toronto, and Calgary. These in-market specialists bang the drum for Scotland on a daily basis, delivering more economic opportunities for our communities.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.