Welcome to Carlowrie’s new Executive Chef Jonathan Greer

13th October 2016

 

Formerly of Northern Ireland, Jonny’s passion for cooking has gained widespread recognition within the hospitality industry.

Having worked with Paul Rankin at the Michelin starred Roscoff in Belfast Jonny moved to Scotland in August 1999 as a Sous Chef at Gleneagles, before moving to Ballathie House Hotel, swiftly becoming Head Chef. In 2007 Jonny became Head Chef at Murrayshall Country House Hotel in Scone retaining 2 AA Rosettes for the restaurant and achieving a silver from Eat Scotland.

During Jonny’s career he has been fortunate to have cooked for well-known people including members of the royal family and has completed ‘stages’ at restaurants including Marco Pierre White’s ‘Mirabelle’ and Michel Roux Jr.’s ‘Le Gavroche’.

In his spare time Jonny enjoys spending time with family, foraging and salmon fishing.