Originally from East Kilbride, CRAIG NELSON trained at Lanarkshire Catering School. Honing his skills in well-regarded Glasgow kitchens, including Ox and Finch, he moved to London in 2020. Working under chefs Brett Graham, Jake Leach, and Josh Cutress at the Harwood Arms, London’s only Michelin-starred pub, Craig was driven by a desire for growth and the challenge of working in some of the most demanding kitchens. When the opportunity to return to Ox and Finch arrived it felt natural having always greatly valued Ox and Finch’s ethos. As Head Chef, Craig is committed to maintaining Ox and Finch’s reputation as a cornerstone of Glasgow’s dining scene. While embracing innovation, he understands the importance of preserving the restaurant’s identity, with his menu introducing exciting new dishes alongside beloved classics, such as the the essential Ox and Finch chips. Craigs goal is always to cultivate the same warm and welcoming atmosphere the he enjoys to eat within.

DANNY CARRUTHERS was born in Gateshead and despite moving to Scotland at 8 years old, still visits his home town often. Starting as a kitchen porter, it wasn’t long before his passion for produce and cookery led him to train as a chef. Working through the French brigade ranks in fine dining venues and hotel kitchens, Danny spent four defining years with Brian Maule and Chris Moffat in Glasgow’s renowned Maule’s Le Chardon. Further time as a stagier with Le Gavroche, Lyles and Acme Fire Cult added valuable experience in the shaping of a kitchen team and menu development. As Danny says, "The food at Sebb’s is bold and packed full of flavour, expect nothing to appear as delicate and subtle. More like full on, in-your-face deliciousness." His main hobby outside of the kitchen is to eat good locally made food always admiring high quality ingredients, attention to detail, provenance great service and simplicity — the same pillars he applies to his experience at Sebb’s.

After failing food tech at school, DAVE SUMMERTIME knew that working with food was his perfect profession. But it took him another 14 years to realise this. The Mexican Viking (aka Gerrard Warrender) on the other hand, realised this a lot sooner and went straight into kitchens once leaving school. These two then crossed paths in 2022 and shortly realised they shared a passion for good food. Good Mexican food. So in January 2023, THE BIG TAQUERO was born. And since then, these boys have been slinging the goods from their spot in Dumbarton. Sometimes traditional, sometimes far from it, the boys are constantly changing things up on their menu. From the Mexican staple, Al Pastor, to the not so common Big Taq, their take on a Big Mac. Always inventive, always good crck, and always passionate about serving a tasty plate of Mexican goodness.

Celentano’s is an ingredient & seasonally led Italian inspired restaurant from chef DEAN PARKER and his wife and co-owner, Anna. After 4 years in Cathedral Square, Celentano’s recently announced their relocated to Arthouse Glasgow after being awarded a Michelin Bib Gourman Award since they opened in 2021, and winning Scottish Restaurant of the Year at the Scran Awards in 2025. Built on a passion for sharing good food and drinks with family and friends, Celentano’s is inspired by the couple’s honeymoon in Italy, where they fell in love with the food culture and style of cooking and named their restaurant after a song they heard on repeat whilst they were there. With a nose-to-tail approach and minimal waste attitude, the menu blends traditional flavours with techniques such as fermentation and curing to create innovative yet wholesome dishes.

36 year old DYLAN PINDER is head chef of Moss - a newly opened farm-to-table restaurant located in Stockbridge, Edinburgh. Having grown up in Edinburgh, Dylan started his career at one of the UK’s most respected kitchens, Le Manoir aux Quat’Saisons under Raymond Blanc in Oxfordshire, before moving to London to work at The Ledbury. During that time both restaurants held two Michelin stars. Returning to Scotland’s capital, he worked at some of the finest Michelin recognised and star awarded restaurants, including Martin Wishart and Heron on The Shore in Leith, The Lookout on Calton Hill and the much loved now sadly closed 21212 on Royal Terrace. He joined Moss ahead of opening in January 2025 and has been instrumental in the restaurant's development. Collaborating closely with Chef Director Henry Dobson, the pair have created an innovative menu which uses only Scottish ingredients, the vast majority of which are grown, foraged and preserved from Dobson’s family farm in Angus.

Elliot Cunningham of open-fire concept Eat Lagom is a rising star of the UK’s food scene. Having worked in kitchens including Barbecoa, Yosma, Smokestak and Pizza Pilgrims as well as a stint at butcher’s Turner & George, his expertise around food and meat in particular is both instinctive and well-honed, leading him to create some incredibly exciting dishes in the kitchen at his permanent residency at Hackney Church Brew Co.

30 years old and cooking professionally for 14 years. Growing up originally in Malaga, Spain and moving to the UK at 12 years old, Finn later cut his teeth in kitchens in the north of Wales. More recently, these past 10 years in Glasgow Finn has worked in some of the best kitchens in the city. From The Gannet and later Scoop Restaurant Group he has spent the last 5 years cooking over fire. Now Sous Chef of Corner Shop, Finn combines his love of Spanish cuisines and skill cooking over open flame and is looking to bring the heat back to Meatopia this year in Glasgow.

GAVIN FITZPATRICK has over 20 years of experience in professional kitchens, beginning his cheffing journey in some of Glasgow’s top restaurants. After spending five years leading the kitchen at one of Skye’s most loved hotels, he returned to Glasgow to join the team at West Side Tavern. Deeply passionate about Scottish ingredients, Gavin believes in keeping food simple — focusing on bold flavours and minimal elements, an approach that naturally lends itself to Italian cooking. Working closely with West Side Tavern owner Joshua Barr, Gavin has helped shape a highly regarded food offering at the tavern, earning widespread critical acclaim. While Italian cuisine is at the heart of his cooking, Gavin is experienced across all aspects of the kitchen and has a particular passion for smoking and barbecuing to create big, bold flavours. He indulges his love of cooking with fire during the summer months, when West Side Tavern hosts occasional BBQ parties in their beer garden.

Gemma Dallyn is a chef whose cooking is rooted in seasonality, a nose-to-tail philosophy, and a deep respect for exceptional produce, often brought to life through wood fired cooking. Her style is ingredient-led and expressive, shaped by a strong connection to land and sea, and a commitment to showcasing Scottish provenance. Drawing on global influences and a farm upbringing on the Exmoor coast, her cuisine is generous, intuitive, and grounded in a sense of place. Now based in Highland Perthshire, Gemma creates intimate supper clubs and independent food experiences that celebrate the rhythms of the Scottish landscape, with a focus on sustainability and preservation through the hungry gap. Her cooking tells stories of community, craft, and connection, guided by close relationships with growers and producers.