Grant MacPherson has been appointed to lead the new Seafood Scotland Culinary Council, a team of professional chefs assembled to promote Scottish seafood.
Based in Las Vegas, MacPherson’s professional career spans over four decades and some of the world’s most prestigious hospitality destinations. The Scot also has his own food and beverage consultancy, Scotch Myst.
“Seafood from Scotland is special,” MacPherson said. “To smell the air, taste the sea spray, and see firsthand the pristine, cold waters where this seafood is harvested – it inspires an appreciation for the origin of this premiere seafood product.”
The council has been created by supply chain organization Seafood Scotland, alongside trade and investment agency Scottish Development International (SDI). In addition to forming the team of chefs from Europe, Canada, and the United States to draw attention to the 60-plus seafood species available in Scotland, it will use its platform to feature the sustainable fishing practices implemented by Scottish seafood producers.
MacPherson will be joined on the Seafood Scotland Culinary Council by other chefs, including:
- John Higgins, director, Enterprise Leadership Centre for Hospitality and Culinary Arts Ambassador, George Brown College, Toronto, Canada;
- Gary Maclean, executive chef at City of Glasgow College and Scotland’s national chef;
- Stephen Walker, director, Disney Cruise Line Culinary;
- Patrick Schaeffer, executive chef of the Tin Building by Jean-Georges Vongerichten;
- Gordon Maybury, executive chef of the Turnberry Resort.
“Assembling this distinguished team of chefs, many of whom have personal ties to Scotland and have firsthand 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,” Seafood Scotland Head of Trade Marketing – Middle East, North America, and U.K. Clare MacDougall said.
SDI Trade Specialist J-C Jeffrey said the North American market is a primary target for the council’s efforts.
“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,” Jeffrey said. “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 U.S. retail and foodservice audience.”
Photo courtesy of Regina Karon/Jade