Member of the month August 2025: Kris Allan

Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - this month’s winner is Kris Allan.

As thanks for being a regular contributor to The Staff Canteen, Kris will receive a TSC mug, an item of merchandise from our online store, and be entered into our member of the year 2025 competition.

Kris has recently taken on the role as head chef at The Rhu Inn.

His first ever chef job was at Tiki Bar in Glasgow where he learned to cook authentic Thai food.

It took Kris a few moments to realise that cheffing was his true passion.

He said: "I wasn’t as serious about cooking at the time as I was still young.. I did joinery for a few years but took a bad injury to my wrist, I had just taken on a house in Glasgow and had rent and bills to pay so took my cast off, went back to the kitchens and haven’t looked back since.

"I started in the Hanoi Bike Shop working under Nathan Kidney, that was when I first realised how serious kitchens can be! I took to it very quickly and I was hooked, i also helped out in Stravaigin and The Ubiquitous Chip during my time with the company. I learned so much from him. Nathan came from a fine dining background and pointed me in the direction of Scott Smith who is the executive chef of the oarsman in Marlow."

Kris started to learn high end cooking and refinement under Scott's wing. He went on to open a restaurant with Nathan called the Luchador serving refined South American and Latin street food.

He added: "That was my first time running a kitchen and to be honest it was maybe a bit early on in my career but I learned fast. Unfortunately that company folded but I stuck with Nathan for years working all over.

"I also do pop ups with Nathan, we do tasting menus with paired wines. I have been extremely lucky with the places and people I’ve worked with through out my career."

Kris added: "My team at The Rhu Inn are great! It’s very small team but everyone involved is amazing and very eager to learn and push on

Close Message - I might contribute in the future

I love what you do, let me contribute right now

which to be honest is all any chef could hope for."

To get to know a bit more about Kris, we asked him some quick-fire questions to finish.

Name a comfort food that isn’t considered ‘cheffy’ but that you love to eat?

"To be honest I love instant ramen and some really buttery toast after a long day in the kitchen, it’s quick and effective. I also steer towards Asian foods a lot, Japanese especially! a bowl of tonkotsu ramen with mayu is my ultimate favourite, but also love Thai food, Cantonese, and Szechuan. I guess just messy food that is full of flavour!"

What do you like about being a part of The Staff Canteen?

"I really enjoy being part of The Staff Canteen, it’s a great platform and a great way of staying in the loop. I love reading the news, finding out about new openings, chefs to look out for, and connecting with others in the industry. It helps me stay inspired, up to date with trends, and feel part of the wider hospitality community."

What is the most important lesson you’ve learnt as a chef?

"To Keep learning and take inspiration from everywhere I can, whether it be eating out at restaurants or street food stalls, learning from colleagues, reading books or cooking with friends and family. There is always something to learn and if you ever start to feel comfortable with what you know that’s when you get left behind. Eat out as much as possible cause if not then you have nothing to compare yourself to.. organisation is also key, setting up properly and teaching others to do the same will eliminate a world of problems."

What are your hopes and plans for the future in hospitality?

"To be honest, I just want to cook good food that makes people happy and hopefully inspire others along the way. I want to keep developing my skills, learning from other chefs, and teach younger chefs the way I’ve been taught. For me, it’s about staying creative, pushing myself, and putting something positive in to the industry."

written by abi kinsella

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