Craig Dunn, Restaurant Chef of the Year 2009 - Scottish Chef Awards

Executive Head Chef Craig Dunn joined the Michael Caines team in early 2008 and in his first year was awarded the Chef Medaille d’Or for Dinner Excellence 2009 by The Scottish Hotel Awards. A born and bred Glaswegian, he brings a wealth of experience, local produce and product knowledge, great contacts for the best regional ingredients, and an innate understanding of the unique Glasgow market requirements. "Here in Glasgow," says Craig, "we don't like things to be overly complicated. My goal is to produce tasty, fresh foods using the best local and regional ingredients based on Michael Caines' values and style of cooking. It is a great opportunity for me to work with and learn from such a highly acclaimed and talented chef such as Michael."

As in every Michael Caines Restaurant, the emphasis is on utilising the best local and regional ingredients, which in Glasgow means the finest fish and shellfish from the West Coast, seasonal foods such as wild sea trout and salmon, outstanding fruit and vegetables, and Scotch meat and lamb, which really stands up alongside the very best from anywhere in the world.

In addition to overseeing the Michael Caines Restaurant, Craig is also charged with developing dishes for the more informal BarMC and Grill. "We're looking to develop a grill menu that really does showcase the best meats and fish from local suppliers. With ingredients this fresh and this good, the simpler preparations are usually the best."