Head Chef, Awful Arthur’s Oyster Bar
Born in Scotland, and trained as an Electronic Engineer at Glasgow University, this chef’s career path changed in 1988 while traveling in the USA. Washing dishes to make ends meet, he gravitated to the stove and cooked at various local restaurants until deciding to attend culinary school in 1995.
Graduating top of his class from The Culinary Institute of America in 1997 with the Culinary Institute Presidential Scholarship, Wine Spectator Magazine Scholarship, and the Katherine Angell Award for Scholastic Achievement, he returned to the Outer Banks as Executive Chef at Chillipeppers Restaurant. In 2000, he assumed more of a management role as Kitchen Manager at Awful Arthur’s Oyster Bar, where he is still currently employed.
In February 2002, he volunteered as a production chef at the Salt Lake Olympics, working closely with 48 of the country’s award-winning chefs to present 16 highly acclaimed James Beard Foundation charity dinners during “The Art of The Table” event.