Work as a Chef

The chefs at Loch Lomond Golf Club have gained their experience from some of the best known and respected kitchens around the world. They are passionate about food with a desire to learn, always striving to be ahead of the game. Patience, skill and attention to detail are essential. Expectations are high with over 500 discerning Members, spanning 30 countries, who have dined in the finest of establishments.

For young chefs with a hunger to learn, this is an opportunity to learn from highly skilled chefs and for experienced chefs with ambition, the chance to take their career to the next level.

Fillet of beef Treacle Tart

Darren Harrison, Head Chef
Darren's ambition to succeed in the kitchen was recognised early in his career with his first experience under the direction of Michelin-starred Chef, Jeff Bland at the Balmoral. He joined Loch Lomond in 2000 as Chef de Partie and after one year was promoted to Sous Chef. In 2004 he left to go to Gleneagles, as Chef Tournant in the Strathearn Restaurant and within a year had returned to Loch Lomond as Head Chef in the fine dining restaurant. Now in charge of both the fine dining restaurant and the Spike Bar, he has built a team who meet the expectations of our Members in all areas of dining.

Darren strives to keep ahead of the game by keeping in touch with modern methods whilst retaining a classic style of cuisine. His culinary skills have been recognised with numerous accolades including a total of 7 gold medals at Salon Culinaire, Scottish Chef of the Year two and an Acorn Award to name but a few. He is dedicated to his craft and eager to share his experience through training and motivating chefs who have the same ambition.

Loin of Lamb Langoustine

Stephen Waters, Senior Sous Chef
Stephen, our Senior Sous Chef, has worked at the Club for over 5 years and has an active role in the success of the fine dining at Rossdhu House. Stephen has developed his skills through working in some of the finest 5 star establishments including Gleneagles in Scotland, where he won a placement to work at the Cape Grace boutique hotel in Cape Town, South Africa (Travel & Leisure 2011 - Best Hotel in Africa and the Middle East). He also worked at the luxury Quay West Suites in Auckland, New Zealand part of the famous Mirvac Hotel group. His talents shine through in the modern twists he adds to his repertoire of culinary classics, bringing the dishes up to a new level of modern cuisine.

Stephen has received numerous awards including gold and silver medals at The Scottish Hospitality Show ‘ScotHot'. He has a passion for fine dining cuisine which he is delighted to share with fellow chefs.

Scallops Duck

Craig Donaldson, Sous Chef
Craig joined the team in early 2010 as a Chef de Partie and quickly worked his way up to Junior Sous Chef by demonstrating his skills and knowledge of modern food styles and techniques. Through his dedication and commitment to the Club, Craig is now responsible for the busy Spike Bar menu, where a creative approach is required to ensure that the menu changes regularly providing new and exciting dishes as well as the regular Member favourites.

Craig won a Silver Medal at The Scottish Hospitality Show ‘ScotHot' in 2011, where his shellfish dish was "Most Acclaimed".

Duck Rillette Chocolate brownie

Join the Team
Opportunities abound with a diverse range of culinary skills required to meet the demands of our kitchens from Rossdhu fine dining to the less formal but busy Spike Bar. A wide range of menus is delivered to suit every occasion including catering for special Member events from barbecues to marquee celebrations for up to 250 guests. There has never been a better time to join the team. Recognition is key and staff are rewarded with an excellent benefit package.