Kev Shand is a proud Aberdonian who is very close to his roots.
Kev first started his cooking journey at a local restaurant in Bridge of Don before quickly moving on to join the
Q-Brasserie team which held 2AA rosette's.
After two and a half years of excellent training, flavour exposure & techniques he moved on to The prestigious Marcliffe at Piffodels
where he spent 3 yrs learning what 5star standards were all about before moving onto London at a Terrence Conran hotel in
Liverpool street station called The Great Eastern.
Following this he then wisely chose to spend 3 years in the Borders of Scotland at a 4star -2AA rosette venue which had
an excellent reputation for good consistent food called The Burts Hotel. Kev decided it was time for some travelling so he
then took off to Australia for 1 yr where he blended traveling, beach life and hard work to expand his knowledge of cooking
abroad. He spent 7 months working in Darling harbour, Sydney.
Upon his return to Aberdeen Kev was head chef at The Olive Tree restaurant & The Stagedoor restaurant, then 3 years
ago Kev decided to take his career off in a different direction by joining an award winning independent wholesaler
'Braehead Foods' & The Cookschool Scotland.
Throughout his career Kev has always strived to be the best he can, his passion for cooking and the knowledge he has
gathered over the years shows in the modern style he cooks with.
He is now working hard at developing his business which offers modern fine dining in your Home with a personal & passionate
touch 'Flavours at Home'.