Jonathan Greer is a well-known chef in the Scottish hospitality industry with a wealth of experience at numerous exclusive hotels and restaurants in Scotland and Northern Ireland.
Jonathan, who is originally from Northern Ireland, has gained widespread recognition for his skills in hospitality. He previously worked with Paul Rankin at Roscoff, the first eatery in Belfast to receive a Michelin star. He then relocated to Scotland in 1999 to work as the Sous Chef at Gleneagles Hotel. He then moved to work at Ballathie House Hotel where he was promoted to his first Head Chef position, since then he has continued to share his knowledge and passion as a Head Chef throughout various venues. Over the years, Jonathan has cooked for a number of well-known people, including HRH King Charles and Queen Consort Camilla, as well as John Travolta, JK Rowling and many others.
Throughout his career Jonathan has accumulated a variety of achievements including Finalist of Scottish Chef of the Year in 2007 and 2009, Silver Medallist Sous Chef and Wine Sommelier, and has competed at many other competitions in London. Jonny has also completed ‘stages’ at several of the greatest restaurants and hotels in the country, including Marco Peirre White’s Mirabelle and Michelle Roux Jr.’s Le Gavrouche.
“I really enjoy working at The Rookery as it is located at one of the most breath-taking golf venues in the world.
Being able to support and train young talented chefs and provide them with great opportunities is one of my favourite parts of the job.
We aspire to create meals that leave as much of an impact as the panoramic view across the golf course at The Rookery, utilising local produce and partnering with local farmers and suppliers to showcase high quality cuisine. We strive to create a welcoming environment for golfers, foodies, and casual diners alike.
Our aim is to put Carnoustie on the map as a quality dining experience.”
We are very lucky to have Jonathan leading our team at The Rookery producing a variety of delicious culinary delights from Land and Sea.
