Paul Green returns to take charge at The Three Chimneys on the Isle of Skye

A man in chef's garb stands in a professional kitchen
Head chef Paul Green

World-renowned Isle of Skye restaurant The Three Chimneys has appointed Paul Green as its new head chef.

The appointment follows a UK-wide search for the best culinary talent to lead The Three Chimneys kitchen teams, and continue its 40-year legacy at the forefront of Scotland’s fine dining scene.

Green’s career is now coming full circle as he is returning to the multi award-winning five-star AA restaurant where his journey began as a young commis chef under Michael Smith back in 2005.

An old Scottish cottage with light coming out of the windows
The Three Chimneys on the Isle of Skye

Green, 38, has since notched up over 20 years’ international experience under the mentorship of several acclaimed chefs, including Simon Rogan, Michael Smith, Martin Wishart and Adam Reid, and has worked in some of the UK’s finest restaurants, as well as undertaking stages across Europe and New York at two and three Michelin star restaurants.

More recently, Paul was head chef at the Driftwood Hotel in Cornwall and before that he was head chef at the five red starred Torridon Hotel in the Scottish Highlands.

Born in Edinburgh and raised in the Scottish Borders, Paul’s passion for cooking was nurtured on his home turf under former Le Manoir aux Quat’Saisons head chef Rene Gate at the Dryburgh Abbey Hotel, near Melrose, whilst attending Borders College.

A chef dresses a plate of seafood
Fresh local seafood will always be on the menu at the Three Chimneys

He will now lead the kitchen team as head chef of The Three Chimneys at Colbost, while also being responsible for managing the kitchen team at The Three Chimneys at Talisker, which was launched at Skye’s oldest distillery in spring 2024.

Green said: “The Three Chimneys is where my passion for Scottish produce really ignited. Coming back to the island almost 20 years later as head chef has an even greater personal significance for me and an achievement that I’m extremely proud of.

“I’m committed to showcasing the provenance of ingredients and following The Three Chimneys’ sustainable ethos to source high-quality produce from local suppliers on the island and wider Scottish Highlands region.

A plate of fine food, with bright red sauce
“My philosophy is that every dish must focus on the best cuts, presented simply and ensuring that the flavour of these wonderful ingredients is at the forefront of each dish.” 

“Ultimately, I aspire to build on The Three Chimneys’ long-established reputation. Skye is unashamedly blessed with an abundance of local seafood, often sourced from the shores right in front of the restaurant. This amazing seafood will be a headline feature on our menus alongside fresh game, meats and locally foraged produce,” he promised.

“My philosophy is that every dish must focus on the best cuts, presented simply and ensuring that the flavour of these wonderful ingredients is at the forefront of each dish.”

Since opening as a restaurant in 1985, The Three Chimneys has been a trailblazer for Scotland’s outlying foodie scene, inspiring visitors to travel from all over the world to satisfy their appetite for the island’s fresh, local produce.

A rustic restaurant table
A table in The Three Chimneys

The Three Chimneys is part of The Wee Hotel Company, which also includes the award-winning Pierhouse Hotel & Seafood Restaurant at Port Appin on the Argyll coast.

Managing director Brett Davidge said: “We’re really excited to welcome Paul back to The Three Chimneys after 20 years honing his culinary experience around the UK. His leadership and refreshingly simple, flavour first philosophy will play a key role in our continued legacy.”