About Brian Spark - Executive Chef

Brian Spark grew up in the countryside on the outskirts of Aberdeen, Scotland. He was only 7 when his passion developed for food by cooking together with his mother. At 14 during his studies, Brian was working part-time in the Lairhillock Restaurant as a kitchen porter where he made his first step to his goal of becoming a chef. After working in the restaurant of Aberdeen’s best hotel, the Marcliffe at Pitfodels, he decided to move to London and started in the Lanesborough Hotel as the Commis Chef and soon became Chef de Partie.

Brian’s life and work was inspired by Thomas Keller’s innovative thoughts, recipes, presentation skills and forward thinking approaches. His ideas and creativity come from local food markets and numerous cooking books like “Black Pudding and Foie Gras” by Andrew Pern. By buying whole ingredients such as fish or lamb he keeps his team’s skills up and ensures the finest local produce are being used in his creations.