Gleneagles appoints new executive chef Darron Bunn

Gleneagles appointed Darron Bunn as the new executive chef, announcing a new culinary chapter at the iconic Perthshire hotel and sports estate. Bunn, who first trained as a chef de Partie under Nico Ladenis at the three-Michelin-starred restaurant Ninety Park Lane before becoming a mentor Marco Pierre White for six years and rising through the ranks of his group, he took the helm of culinary strategy and operations across ten Gleneagles kitchens, spanning eight bars and restaurants, private dining and room service.

In previous positions, including the position of group chef in Daylesford Organic and Goodwood EstateChef w Alfred Dunhill Private Members Club AND Bovey Castleand Chef Patron Greyhound The Michelin-starred pub in Hampshire Bunn is currently responsible for the Gleneagles kitchen brigade of over 100 chefs and 40 stewards.

Commenting on his nomination, he said: “Getting the chance to leave my mark at Gleneagles and take my place in that history is a career-defining moment. Taking all the skills I have acquired over the last 32 years and putting them into practice here is the opportunity of a lifetime – it will put me to the test and I am excited to take on the challenge.”

“I am taking over the reins of a successful and iconic culinary destination. The food at Gleneagles has held its place on the culinary map for generations and has already undergone an incredible journey of improvement over the last five years. I stand on the shoulders of a century of chefs who have walked these halls before me, and I feel the weight of that history.”

Commenting on how he looks forward to improving the guest experience through menu development, Bunn said: “People’s tastes and interests are constantly changing, and hospitality businesses must be ready to adapt. Nowadays, there is much greater interest in food, not only in the origins and sustainability of food, but also in health and well-being. This is where the future of gastronomy lies.

“No one wants to come to a five-star hotel to listen to lectures on healthy eating and sustainability, but many want to be able to make responsible choices. “These kinds of lifestyle preferences need to be changed so that vegan, vegetarian and gut health options are not just a footnote at the end of a meat-heavy menu, but are unapologetically woven into the heart of all our dining experiences.”

Managing Director of Gleneagles, Conor O’Learyhe said: “We are delighted to welcome Darron, who will significantly strengthen our team and support us in our ambitious plans to strengthen our reputation among the best hospitality destinations in the world.

“At Gleneagles, every dining experience must be unique and every dish, from a lobster platter to a simple sandwich, requires the same level of care and attention. Darron brings a wealth of experience across the full culinary spectrum, from Michelin-starred restaurants to brasserie cuisine, and will be an expert in our kitchens.

“What sets Gleneagles apart from other hospitality companies is its commitment to continuous improvement and innovation. There is a huge opportunity to beautify, improve and evolve the offering across all of our food and beverage outlets and we look forward to Darron contributing to our future success.