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About the chef – top international pastry chef,

Graham Sutherland

Some may say that a Scotsman teaching the Swiss how to make chocolate is ill-advised at best. Perhaps even audacious. But, if he has the credentials, why not?

And Graham Sutherland of Sutherland’s Pastry and Coffee Shop at Inchmarlo Golf Centre has them.

Born in Blairgowrie, Graham grew up at Crathes Castle on Royal Deeside, attending Banchory Academy. His mother was an excellent chef, his father a landscape gardener and grandfather, head game-keeper and advisor to the Queen Mother. Graham was surrounded from a young age by cooking – and the best of fresh produce, giving him an appreciation of good cuisine. Under this influence he found his way to the kitchen of Invery House, which was considered THE place to eat, under the tutelage of Stewart Spence. His dream of becoming a chef began.

It didn’t take long for Graham to complete his training and eventually run every aspect of the kitchen, but it was obvious his talents lay in pastry. He needed to spread his creative wings which he did, at the Savoy Hotel in London and then at L’Oriental Restaurant in Acton (best Lebanese restaurant in London). Armed with a unique knowledge, he then travelled around Europe, learning and absorbing languages, cultures and culinary approaches.

He was fortunate to work under Holger Stromberg in the Mandarin Oriental München, at the time the youngest chef in Germany to hold a Michelin Star. Graham fitted perfectly Holger’s modern, creative style and was given free reign of the Pastry Section helping the team get, for the first time, the accolade of sixteen much coveted Gault Millau points.

After four and a half years in München, Graham was head hunted to take over the Pastry Section at the Hotel Haus Paradise in Switzerland (holding eighteen Gault Millau points and two Michelin Stars). His culinary career also included working for Gamma Catering, one of the leading luxury catering companies in Europe and then the setting up of a small artisan chocolate company in 2011 with one of his friends. Sutherland Morrison Swiss Handmade Truffles took Zürich by storm – supplying their bold and experimental take on chocolate truffles, all over Switzerland.

It an obvious transition for Graham to take on the position as Pastry and Chocolate Instructor at César Ritz Culinary School of Arts in Lucerne, Switzerland in 2017.

Now Graham is back home in Banchory, with big plans for the future. As well as building up Sutherland’s Pastry and Coffee to become known as one of THE best places to visit in Aberdeenshire for an exceptional French patisserie menu and Scottish treats (vegan rolls, sausage rolls and scones).

Under the title of The Pastry Academy, Chef has designed a series of patisserie and classes in chocolate art

Chef is also on a mission to nurture young talent and his courses will help achieve this. He has already been asked to host classes within Banchory Academy and is eager to do more with young people.

Passionate and hard-working, Graham’s return home is the beginning of one very exciting culinary  journey.

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