At the age of 14 Marcello Tully entered the catering industry, working part time in London as a commis-chef in a French restaurant, where he discovered a passion for food that would shape his career. He went on to study food at college and upon completion caught the eye of Albert Roux who was building Home Rouxl at the time, the first sous-vide plant in the U.K.
For the following six years Marcello worked for Albert, honing his skills in developing new dishes. It was here that Marcello discovered a talent for getting the very best out of the simplest of ingredients. Marcello worked in a number of Roux establishments including; Albert’s then 3 Michelin star restaurant in Mayfair, Le Gavroche, Rouxl Britannia restaurant and La Boucherie Lamartine, moving on to be Albert’s head-chef at Home Rouxl.
Following his years with the Roux Brothers’, Marcello took the vast experience he had gleaned from them and moved into the food development industry. Creating high-end dishes for the retail and airline sectors, Marcello’s products gained an exceptional reputation for being of the very highest quality within the catering industry.
By 2007, Marcello had established himself as one of the UK’s top chefs and was approached by Scotland’s award winning cook and food writer Claire Macdonald. Claire was looking for a high calibre chef to head up the kitchens at her award-winning hotel, the luxurious Kinloch Lodge on the Isle of Skye, and Marcello knew he could bring something special to the role. He accepted the position, moving his family from Buckinghamshire to the Isle of Skye, and developing the menu to create a fine dining experience to rival the very best in the UK.
Within a year of arriving at Kinloch, Marcello and his team were awarded 3 AA rosettes for the restaurant. This was followed a year later by a much coveted Michelin Star – the islands first and only - with his style of cooking being described in the current Michelin Guide as “Classical cooking displaying some clever modern touches”. Visit Scotland have also recognised Marcello’s talent and skills by awarding the Kinloch restaurant with a Gold Eat Scotland Award.
Marcello provides food demonstrations throughout the year to hotel guests.
In 2010 Marcello was invited to represent Scotland for Diageo’s whisky festival in South America and later that year he also attended a sustainability conference in Brazil and cooked with some of the best chefs in the world, including Heinz Beck, Marcus Wareing and Shane Osbourne. He has represented Scotland at the prestigious Lust auf Genuss food festival in Germany.