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Chef Director Kinloch Lodge Hotel – Isle of Skye
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
After college, Tully caught the attention of Albert Roux, who took him under his wing at Home Roux - the first UK restaurant to feature sous vide techniques. After six years under Roux - at Le Gavroche, Rouxl Britannia and La Boucherie Lamartine - Tully moved into the catering industry.
After several years in catering, the reigning monarch of Scottish home cookery, Lady Claire Macdonald, chose him to head the kitchen at Kinloch Lodge. The restaurant has since won three AA rosettes and a Michelin star, which has been retained for five successive years.Read more
Dan Saltzstein of the New York Times calls Tully’s cooking ‘restrained’ and ‘luscious’, while the Sunday Times’ Allan Brown remarked that ‘every mouthful was heaven’.
When Living Scotsman asked Marcello Tully what his most useful kitchen utensils are, Tully cheekily replied, ‘My palate and my pots.’ Judging by the mouth-watering food that emerges from Kinloch Lodge’s kitchen, both are in peak condition.
Making extensive use of the venison, game birds (like wild pigeon) and the ultra-fresh fish so plentiful on Skye, Tully’s food is unquestionably Scottish. Yet it is influenced by modern European preparations that Tully perfected during his time with Albert Roux, and accented by the occasional off-shore ingredient (often citrus).
Douglas Blyde of Harpers points out, "…savoury use of fruit depicts his Brazilian heritage while generous, concentrated sauces reveal the influence of French training."
Marcello provides food demonstrations throughout the year to hotel guests as well as other venues. He has represented Scotland and Kinloch in South America, creating pop up restaurants in two cities and has participated in a sustainability conference. He has represented Scotland at the prestigious Lust auf Genuss food festival in Germany.
He actively supports a charity in India (CSSG – Creative Services Support Group), which is aimed to support underprivileged youths in gaining training and career opportunities.
About Marcello’s childhood:
Marcello was born in Maceio, a coastal town in the north east of Brazil, in the state of Alagoas. His mother Graca, is Brazilian and his father Guilherme, now deceased, was born in Rio to a Scottish father and a German mother. Brazil was always a very important presence in the boys and later Marcello’s sister’s upbringing. All the children were fluent in their mother tongue and the whole household was very rooted in the Brazilian traditions, mainly food.
In 1976 Guilherme then decided to move to London, with his sons, Marcello was the youngest. When he was 16 Marcello decided to enrol at Aylesbury College for a two-year full time catering course, which was where he met his wife Claire, also attending the same course. They married in 1992 and have two boys, Max aged 13 and Alex aged 12.
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