Scotland-born, Michael Smith, has had a distinguished and varied career. As a teenager he worked as a kitchen porter in his local restaurant before being tempted to try his hand at cooking by a restaurant owner with an eye for talent.
Loch Bay
1 Macleods Terrace, Stein, Isle of Skye, Inverness-shire, IV55 8GA
Like many young chefs he chose to broaden his experience by moving down to London, working in some of the capital’s best restaurants; he rose to chef de partie at Terence Conran’s Le Pont de la Tour, and completed a 2 month spell at Le Gavroche.
Loch Bay dish
He returned north of the border after being headhunted to run the kitchen at Glasgow’s Blue Bar and Restaurant before moving on to Arta, where he demonstrated his versatility by serving traditional Spanish cuisine.
In 2004, he was given the opportunity to settle off of the mainland and work as head chef at the beautifully located Three Chimneys restaurant on the Isle of Skye. It was a perfect fit for the Inverness-born Smith. Michael stayed at The Three Chimneys for a total of 11 years, and was promoted to chef director. It was here that he got his first Michelin star, in 2014.
In 2011 and 2013, Michael was named Scotland's Food Ambassador during Tartan Week in New York and Toronto. He has catered for many banquets at home and abroad, including the St Andrew's Day Banquets from 2013-2016, attended by HRH Prince Albert.
Great British Menu
Michael has represented Scotland three times on Great British Menu. In 2013 - his most recent appearance - he won the main course and went to the Banquet with his “I love kids but I couldn’t eat a whole one” goat tagine, served at an event to celebrate Comic Relief's 25th Birthday, at the Albert Hall.
Loch Bay
Michael opened his first solo restaurant, Loch Bay in Stein in early 2016. Set in an old fishing village, the restaurant describes itself as 'contemporary Scottish with French influences'.
Personal life
Michael lives on the Isle of Skye with his wife Laurence and two children, Margot and Oscar. He writes a food column for the Press & Journal’s Saturday “YL” magazine and has appeared on BBC Scotland's Kitchen Café radio show. His hobbies include hiking and fishing.
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