Episode Details

Paul Green, now head chef at The Three Chimneys on Skye and overseeing the kitchen at Talisker Distillery, reflects on his 20-year culinary journey—from his first commis role in 2005 to leading his own kitchen vision. He credits a hotel creme brulee torching moment as his epiphany, and emphasizes that great food is about taste, care, and people. He’s seen kitchens evolve for the better, admits he’d be in sports or music otherwise, and jokes that power cuts are his only real disasters. His proudest moment? Becoming a head chef for the first time. He ends with a practical tip: invest in a Victorinox knife or microplane—and he’s thrilled to shape his own style at The Three Chimneys.

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