The Chefs

Head Chef - Ross Fraser

Born in 1979, Ross grew up in the Highlands with a love of cooking inherited from his father, who is also a chef, and decided to follow his dream of working at the top of his chosen profession.

Ross began his career at Skibo Castle in the Highlands of Scotland and whilst there he entered the prestigious salon culinaire competition for the Highlands and Islands. He won! Shortly afterwards the allure of London beckoned and he moved to the city to advance his career.

During his time in London he worked in many prestigious establishments including the Four Seasons Hotel, Harrods, Jean Christophe Novelli's Le Savour restaurant and then joined Marco Pierre White at his 3 rosette Quovadis restaurant. It was there that Ross's love of classic French cooking with a strong contemporary edge grew and after spending some time under Marco's leadership, he moved to Australia to further develop his career.

Returning from abroad, Ross decided to move back to his roots in Scotland and took up a position in Aberdeen, before finally settling in his native Highlands. Once back in his homeland Ross set to work applying the skills he had learned working in some of the finest French kitchens and combining this with his love of great Highland produce to develop menus which are in his style a fine example of "Franco Scottish cuisine."

We are delighted to have Ross heading up our kitchen team.

Under his leadership we have been awarded 2 AA Rosettes, an Eatscotland Gold Award and he has also been awarded a Medallion d'Or for Dining Excellence from the Scottish Hotel Awards in both 2009 and 2010. He became a member of the exclusive Masterchef of Great Britain Club in 2009 and we are now working towards achieving our 3rd AA Rosette.

Sous Chef – Craig Munro

Born in Inverness in 1986, Craig grew up with a passion for cooking and has always known he wanted to pursue a high level career as a Chef.

He began his training at Culloden House Hotel in Inverness and whilst working there he applied for and was accepted into the Scottish Olympic Culinary Team. He left Culloden House to take up a position with Angela Hartnett at renowned Connaught Hotel in London.

Upon his return from London Craig rejoined the team at Culloden House and soon achieved his promotion to Sous Chef. After a few years perfecting his art Craig became a mentor chef and moved on to join the team at a well known Inverness Restaurant.

We are delighted to have such an exciting and talented young chef on board and Craig is enjoying working under Ross's leadership and making a considerable contribution to our fine dining experience at Loch Ness Lodge.