In early 2009 he started at one of New York’s most prestigious privatemembers clubs, The Core Club. Stuart went on to become Chef deCuisine at the world-famous Sandy Lane Resort in Barbados where hewas responsible for their signature restaurant L’Acajou.
Having moved back to the UK, Stuart settled in Edinburgh. Lyla is his fourth opening in the city, alongside Aizle, Noto and Tipo.
What was your first kitchen job?
My first kitchen job was a dishwashing job with my father in a pizzeria in Kirkcaldy, Fife when I was 13. I’d do the dishes, clean the pots, do starters and scoop ice cream.
Where is your favourite place to eat out?
Locally my favourite restaurant is Yamato in Edinburgh, top quality sushi and Japanese dishes, they always have otoro tuna with warm sushi rice.
What is your guilty pleasure meal?
My go-to is a really great American cheeseburger, martins potato bun, smashed patty, American cheese and pickles, a little mustard and ketchup, nothing fancy.
Can you share a memory of your worst kitchen disaster?
I was interviewing for a sous chef position at a two Michelin star restaurant and was asked to make a vegetable terrine on the meat slicer, without the guard…..Obviously, I cut the top of my finger completely off and was sent to the hospital. I didn’t have any medical insurance so I just carried my piece of finger home, it felt like a disaster and I didn’t get the job, gutted.
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What is your signature dish?
Probably the chawanmushi dish at Lyla, it feels very personal to me and my style. It utilising Scottish products and feels very creative.
Who would you say is your biggest inspiration?
Travelling has generally been my biggest inspiration, moving to NYC, travelling around Europe and experiencing food cultures. If it was a person probably Gordon Ramsay.
What is one of your pet peeves as a chef?
Untidiness, in any sense. Your station needs to be clean and tidy, your uniform needs to be clean and tidy, the way you put away the knives, it all has to be neat and tidy if we are to get along.
If you weren’t a chef, what do you think you would be doing with your life?
In my sliding doors life, I’d be doing something that allowed me to make a living from drawing. I would have loved to have gone to art school.
What’s your favourite trick for making cooking at home easier?
Learn the dark art of sandbagging, get it all cooked off early and have it ready and only needing reheating. This gives you time to tidy up beforehand and stay calm, to enjoy cooking.
What has been one highlight that stands out in your career so far?
I have many, but one that stands out would be the opening night at the original location of Aizle, the feeling of accomplishment of opening my own restaurant for the first time. I burst into tears with overwhelming feelings of gratitude.