Paul Green

Born in Edinburgh and raised in the Scottish Borders, Paul’s passion for cooking was nurtured on his home turf under former Le Manoir aux Quat'Saisons head chef Rene Gate at the Dryburgh Abbey Hotel, near Melrose. Paul’s career has now come full circle, returning to The Three Chimneys where his journey began as a young commis chef under Michael Smith.

After over 20 years’ international experience under the mentorship of some of the UK’s most acclaimed chefs, including Simon Rogan, Michael Smith, Martin Wishart and Adam Reid. Paul has worked in some of the UK’s finest restaurants, as well as undertaking stages across Europe and New York at two and three Michelin star restaurants. More recently, Paul was head chef at the acclaimed Driftwood Hotel in Cornwall and before that he was head chef at the five red starred Torridon Hotel in the Scottish Highlands.

Paul will lead the kitchen team as head chef of The Three Chimneys Restaurant in Colbost. He will also be responsible for managing the kitchen team at The Three Chimneys at Talisker, which was launched at Skye’s oldest distillery in spring 2024.

“The Three Chimneys is where my passion for Scottish produce really ignited. Coming back to the island almost 20 years later as head chef has an even greater personal significance for me and an achievement that I’m extremely proud of."

“I’m committed to showcasing the provenance of our ingredients and following The Three Chimneys’ sustainable ethos to source high-quality produce from local suppliers on the island and wider Scottish Highlands region. Skye's freshest ingredients presented simply and with a focus on flavour so that the products speak for themselves."

Skye is wild, ever-changing, with outstanding natural beauty, sometimes; four seasons in one day! For many, the landscape alone is unforgettable. We hope your culinary experience is equally memorable and a testament to this incredible island.