World-famous Skye restaurant The Three Chimneys introduces Paul Green as the new head chef.

The Three Chimneys on the Isle of Skye has appointed a new head chef to lead its kitchen teams, continuing its 40-year legacy at the forefront of Scotland’s fine dining scene.

The renowned restaurant with rooms has announced that Paul Green has joined the team as head chef following an extensive UK-wide search for the best culinary talent.

Paul, 38, has 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.

Over the last two decades, 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.

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, whilst attending Borders College.

Paul’s career has now come full circle. He is returning to The Three Chimneys after 20 years, where his journey began as a young commis chef under Michael Smith back in 2005.

Paul will lead the kitchen team as head chef of the original Three Chimneys Restaurant at 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.

Commenting on his appointment as new head chef for The Three Chimneys and Three Chimneys at Talisker, Paul Green said:

“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."

“Ultimately, I aspire is to build on The Three Chimneys’ long-established reputation. Skye is unashamedly blessed with an abundance of local seafood, often sourced from the shores right in front of the restaurant. This amazing seafood will be a headline feature on our menus alongside fresh game, meats and locally foraged produce. My philosophy is that every dish must focus on the best cuts, presented simply and ensuring that the flavour of these wonderful ingredients is at the forefront of each dish.”

Since opening as a restaurant in 1985, The Three Chimneys has been a trailblazer on the Isle of Skye, inspiring visitors to travel from all over the world to satisfy their appetite for the island’s fresh, local produce. The multi award-winning five-star AA restaurant is included in the Michelin Guide for Great Britain and Ireland, as well as The Good Food Guide.

The Three Chimneys is part of The Wee Hotel Company, which also includes the award-winning Pierhouse Hotel & Seafood Restaurant at Port Appin on the Argyll coast.

Brett Davidge, Managing Director of The Wee Hotel Company, said:

“We’re really excited to welcome Paul back to The Three Chimneys after 20 years honing his culinary experience around the UK. His leadership and refreshingly simple, flavour first philosophy will play a key role in our continued legacy.

“Paul will play a key role in leading our committed and talented kitchen team at The Three Chimneys, which is widely considered to be not only one of Scotland’s finest restaurants, but one of the world’s leading dining destinations.

“Paul will also oversee Three Chimneys at Talisker on the shores of Loch Harport, just 30 minutes’ drive away from our original Three Chimneys venue.