Calum Finlay Email and Phone Number
I am a seasoned chef with a rich background in the culinary arts, boasting 16 years of experience, with the last 5 years exclusively dedicated to the high-stakes world of yacht cuisine. Throughout my career, I have honed my skills in both traditional and Modern cooking techniques, consistently delivering exceptional dining experiences.Key Skills:• Yacht Culinary Expertise: Demonstrated ability to create exquisite dishes in the unique and challenging environment of luxury yachts, ensuring top-notch service for discerning clientele.• Menu Development: Proven track record in crafting diverse and delectable menus that cater to a range of tastes, dietary restrictions, and cultural preferences.• Adaptability: Thrives in fast-paced and ever-changing environments, adept at adjusting to the nuances of different kitchens and client expectations.• Team Leadership: Experienced in leading kitchen teams, fostering a collaborative and positive work environment to ensure seamless operations.Achievements:• High-End Boat Experience: Successfully contributed to the culinary excellence of some of the yacht programs I’ve been a part of, earning accolades for consistently exceeding client expectations.• Innovative Cuisine: Pioneered creative and trendsetting dishes, combining traditional Flavors with contemporary twists to enhance overall dining experiences.Philosophy:My culinary philosophy is rooted in a passion for creating memorable moments through food. I believe in the power of gastronomy to evoke emotions, and I am committed to delivering unparalleled dining experiences that leave a lasting impression on guests.Why Choose Me:• Proven Excellence: A track record of consistently exceeding expectations in high-pressure culinary environments.• Innovative Thinking: A creative approach to menu development, always seeking to push culinary boundaries and surprise and delight guests.• Team Collaboration: A team player with strong leadership skills, fostering a collaborative and positive kitchen culture.I am excited about the prospect of bringing my culinary expertise to a new challenge and would welcome the opportunity to contribute to the success of your team.
M/Y Gene Machine
View- Employees:
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Head ChefM/Y Gene Machine Jun 2023 - PresentWorldwideI joined the program at the beginning of an extremely busy summer program. The boat was used during a trip around Asia. The guests were onboard for the vast majority of the summer in some extremely remote locationsCatering for the owners extremely exacting standardsEnsuring all 12 crew are fed interesting, healthy meals 3 times a dayCatering to various specialist diets (gluten free, diary free, Keto, low GI, vegetarian, vegan, pescatarian, halal, kosher)Provisioning for guests and crew from local markets and agents in remote environmentsFood menu planning for guests and crewBudgeting and accounts separately for owners and for crew Participating in constant drills and training
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Executive ChefSki Verbier Exclusive Nov 2017 - PresentVerbier4 Full Winter seasons and tempoary work this yearOverseeing the management of 12 chefs in Verbier across all chalets in company’s portfolioOrganising pre-season training program for chefs Managing companies exacting standards in all chaletsLiaising with Suppliers in and out of resort to ensure best possible products are sourced for all chefsCooking in our largest luxury chalet for up to 20 guestsExpansive breakfast spread including cooked options 5 course dinner with additional canapés and cheese options Daily sweet and savoury afternoon teas Utilising the best produce that an alpine resort has available Full creative control of menu Communication with guests’ pre-arrival and during their stay in resort Catering to various specialist diets (e.g. GF, DF, Keto, low GI, vegetarian, vegan, pescatarian, halal, kosher) -
Head Chef/ Sous ChefSynthesis Yacht May 2021 - Nov 2022WorldwideExtremely high end yacht for UHNW owner Complete adherence to kosher Full high end dinner service Catering for the very unique dietary requirements of the owner and his demanding guests Organising and catering for large scale parties and events on board. Meeting the expectations of all charter guests and catering according to their needs and requirements Daily sourdough baking Lunch, either 2 course or luxury buffet style Provisioning and utilising the best produce that is available from our locations Food menu planning for owners, charter guests and crew Budgeting and accounts for owners charters and for crew
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Snr Chef De PartieThe Gannet Glasgow May 2016 - Nov 2016Glasgow, United Kingdom
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Flagship ChefScott Dunn Nov 2015 - May 2016Val D'Isere -
Sous ChefYatai Izzakaya Ltd Aug 2012 - Aug 2015Yatai Izzakaya• Learning and understanding an entirely new approach to food and service.• Large amounts of prep daily – Fish/ Shellfish/ Meat/ Vegetables.• Ensuring an absolute level of excellence on all jobs.• Understanding the delicate intricacies of a complex food culture steeped in history and tradition, while using fresh local Scottish ingredients to create exemplary food.• Daily Special creation.• Exact and precise presentation• Creating and running innovative special deserts for the weekends.• Maintenance and running of all sections - SushiRobata grill (open charcoal)TenpuraAgemonoPastry/ deserts• Using home grown and foraged produce to create new and exciting tasting menus for special tasting events.• Managing lower level employees, teaching, directing and inspiring.• Ensuring all HACCP is completed consistently and to an exacting standard.• All food photography for social media and website.
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Pastry Chef /Chef De PartieMalmaison Jan 2012 - Aug 2012During my brief yet exciting time at this extremely busy hotel I experienced and saw a great deal. It is a classic French style kitchen and I learned a great deal of and about classic French techniques in a modern hotel environment. I have developed my skills and knowledge Due to the very high standards set by the management team• The maintenance and running of 3 sections – PastryJosper GrilGarnishLarder• Consistent innovative presentation.• Constant training and managing the lower comis chefs and kp team.• Ensuring accurate stock rotation. • Adhering to all hygiene requirements and maintaining an extremely presentable appearance as I worked directly in front of customers.• Talking with guests (excellent banter skills).• Creating new delights for hugely popular afternoon teas.• Aiding the senior chefs in the creative process when developing new specials.
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Pastry Chef/ Chef De PartiePark Inn Aberdeen Nov 2009 - Jan 2012I worked very closely with the executive chef learning and listening as much as possible, he was taught by an old school French chef so his approach to teaching and learning was much the same therefore my cooking technique base is set in French classics.• • The maintenance and running of all sections in the kitchen - Sauce / GrillPassLarder (hot and cold)PastryBanquet / Functions• To aid in the creation of daily specials to be run on a TDH menu• Developing new ideas and dishes to be appraised by the brand standard executive chef when our menu regularly changed.• In the absence of the Executive chef the management of the kitchen fell to me, ensuring all appropriate kitchen jobs were completed by the comis and kp team.• Attending daily operational meetings with senior hotel management.• Maintaining accurate stock control and ensuring an accurate food cost and conversion Rate.• Making certain all HACCP jobs were completed properly.• Running large banquet functions with limited help/ daily conference catering and staff meals
Calum Finlay Education Details
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Borders CollegeBusiness Administration, Management And Information Technology -
Jedburgh Grammar SchoolHighers
Frequently Asked Questions about Calum Finlay
What company does Calum Finlay work for?
Calum Finlay works for M/y Gene Machine
What is Calum Finlay's role at the current company?
Calum Finlay's current role is Head Chef/Yacht chef/ Private chef.
What schools did Calum Finlay attend?
Calum Finlay attended University Of Aberdeen, Borders College, Jedburgh Grammar School.
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Calum Finlay
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Calum Finlay
Senior Communications Officer At Department For Environment, Food And Rural AffairsGrays
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