Christopher was born and raised on the West Coast of Scotland, where from an early age, he began his love for the finest Scottish salmon and beef. In the afternoons he could be found passing the time with school mates on a nearby farm, which even in those early days, practiced organic farming. His father, possibly with great foresight, started to educate him in the finer qualities of malt whisky and being a true Scot, the secret to making the best creamed potatoes ever!

He moved to Edinburgh to complete his education and whilst attending university studying hospitality management, learnt how to cook the classics and also continued his appreciation of fine food and wine, spending time in London at the famed Savoy Hotel. He started to collect fine wines and built up an impressive cellar for a beginner – sadly now somewhat depleted.

Upon graduation, he took up several roles in hotels both across the country and overseas and on returning from a contract, was approached by the Guide Michelin to join them as a Hotel and Restaurant Inspector. There followed four years of intensive dining covering the UK, Ireland, France and Scandinavia. Chris ate morning, noon and night, from everyday restaurants to the three Michelin starred temples of gastronomy, whilst staying in every type of lodging from simple guesthouses all the way through to five star deluxe palaces.

Chris then joined a leading Executive Search company, Profile. Profile covered the globe, and Chris very quickly made a name for himself, logically, in becoming the expert in culinary recruitment, focusing particularly on the up and coming region of Asia Pacific. He again traveled extensively, however this time to Hong Kong, Singapore and Thailand, not realizing at the time that this would eventually become his home.

After five years with Profile, he was approached by a client to find a General Manager for a soon to open, aspiring to be, Relais et Chateaux in Singapore. The owner was unconvinced by the shortlist submitted and ironically, offered Chris the role. During two exciting years at the Duxton, Chris assisted it in becoming the first Relais et Chateaux in South East Asia and put it on the map with culinary promotions by three Michelin starred chefs, including a stellar event with three one Michelin starred French lady chefs, all in the kitchen at the same time.

Sadly, with all that success, it was the right time for the owner to sell up and Chris headed back to the UK, falling back into international recruitment whilst re-establishing contact with the leading Chefs coming out of the UK. The lure of Asia however was now in his blood and fate stepped in, with roles in Hong Kong and Singapore with InterContinental Hotels Group and Raffles International.

He was fortunate in having the support of several leading hoteliers who recognized Chris’ passion for people in making the transition from recruitment to human resources including a Diploma gained from Hong Kong University.

Hotel operational roles followed in China and finally, his goal of wanting to become a Hotel General Manager was achieved. Back to InterContinental Hotels, via Jin Jiang in Shanghai and relocated to Dubai, as a Vice President, Chris met Kitty, a Hotel Director of Sales and Marketing who would become his wife,.

A stint in Malaysia beckoned with a non-hospitality company, with Chris gradually working his way towards his now current, and final destination, his new home in Thailand.

He is at last able to combine his love for and understanding of gastronomy with his in depth knowledge and expertise in Human Resources in helping businesses realize their full potential. Blessed with three children who have inherited both his enjoyment for dining out, along with his extrovert character and his Thai wife, his soulmate and best friend, who fortunately also loves quality “farang” food, Chris and Kitty have homes in Bangkok, Chiang Mai and Phuket.

Dislikes:

  • Cold Bread
  • Small measures of wine by the glass
  • Crunchy Vegetables or Stodgy Mash
  • Incorrectly Made Tom Yum
  • Inauthentic Kra Pow - Not using the correct Basil!

Likes:

  • Warm Bread
  • White Truffles
  • Malbec
  • Wagyu