Blog » Duncan Millar

Duncan Millar

20th November 2014

Role: Head Chef

Company: Gillies Bar and Grill, Galgorm Resort and Spa

Track Record:

WHAT DOES YOUR JOB ENTAIL?

I am responsible for managing all aspects of food for Gillies.  As it is the main kitchen for the Resort, this takes in breakfast, lunch, dinner and room service.

I report directly to the Executive Chef and lead a dedicated team of 12 who always strive to ensure the deliverance of the best quality product, to reflect the high standard of the Resort.

Continuous improvement and evolvement is a key priority of the job, keeping up with food trends, new and seasonal produce and being pro-active to customer requirements.

IS IT 9-5?

No. The Resort kitchen operates 365 days a year 24 hours a day, but mainly I am on 12 hour shifts.

HOW DID YOU COME IN TO THIS LINE OF WORK?

My Grandfather was a chef at the Gleneagles Hotel, Perthshire.  He later had his own cake business. My Father, as a hobby, was a keen cook and gardener and would, when in season, go on a shoot bringing back local game.  This instilled in me the importance of home grown, fresh produce.

During my teenage years I started a summer job as a waiter and decided to pursue a catering career path, moving into the kitchen the following year as a Commis Chef.

OUTLINE YOUR CAREER TO DATE

I attended Ayr College whilst also working part-time in small hotels.  After finishing College I went to the 4 star Marine Hotel in Troon, moving on to Edinburgh to the Sheraton Grand Hotel, a 5 star international group.  This role provided me with fantastic training and knowledge as I worked alongside colleagues of differing nationalities, which exposed me to an array of culinary cultures and expanded my knowledge of diverse menus.

After a year out  travelling Australia, Bali and America, I returned to Edinburgh to the Balmoral Hotels, Number One Restaurant, which holds 1 Michelin Star, to enhance my knowledge of fine dining.  An opportunity came to return to the Sheraton Grand as a Sous Chef, where I remained until a chance meeting with Paul Rankin turned out to be a career and location change.  Moving to Northern Ireland and working in Cayenne and other restaurants in the Province.

After a couple of years I realised my desire to return to hotels and a fantastic opportunity arose at Galgorm Resort & Spa where I have progressed to the position I hold at present.

TELL US ABOUT YOUR QUALIFICATION/TRAINING

City in Guilds 706/1 706/2

On the job training, reading, dining out, stages.

WHAT QUALITIES ARE REQUIRED FOR YOUR JOB – PERSONNEL AND PROFESSIONAL?

Strong leadership, communication skills, commitment, self-discipline, flexibility, integrity, empathy, resilience, patience and common sense.

WHAT ARE THE BIGGEST CHALLENGES AND REWARDS OF YOUR WORK?

In common with many chefs/managers, resource constraints are a major challenge.  It can also be challenging to implement change that might cause disruption to a long running process but change that ultimately results in long term benefit.  This is where good communication skills and adaptability to new ways of working are both important.

The introduction of new menus and food ideas to satisfy the demands of the public is always challenging but an excellent opportunity to delve into your creative nature.

The biggest rewards are definitely witnessing the evolvement of the team through continual training which results in them progressing through their own career. 

It is incredibly rewarding when you know your team has delivered and been a part of an establishment that won Hotel of the Year 2014.

WHAT DO YOU LIKE TO DO IN YOUR SPARE TIME?

I am a keen runner and go to the gym several times a week, probably too much in my wife’s eyes!  My best day is a ‘Family Day’ with my wife, two daughters and the dog chilling in the forest or at the beach.

TELL US AN INTERESTING FACT ABOUT YOURSELF?

I competed in the Scottish swimming team.

WHO HAS INSPIRED YOU MOST IN YOUR LIFE?

Obviously, the biggest inspiration in my life would be my parents and Grandfather.  The qualities I spoke of earlier, and more, are present in all of them.

Other important industry figures would be Guy Savoy, Marco Pierre White and Philip Johnston. Sporting figure would be Dean Karnazes, Scott Jurek (Ultramarathoners).  All are excellent examples of committed and disciplined professionals and with positive training, anything is possible.

Back to Top