Career Profile: Darin Campbell

By Emma Eversham

- Last updated on GMT

Related tags: Scotland, Michelin guide starred restaurants and chefs, Executive head chef

Darin Campbell, who has recently returned to One Devonshire Gardens as executive head chef
Darin Campbell, who has recently returned to One Devonshire Gardens as executive head chef
After learning part of his trade under 'mentor' Andrew Fairlie at Hotel du Vin's Glasgow restaurant One Devonshire Gardens, chef Darin Campbell went off to London to work with Marcus Wareing and Eric Chavot. He's now back at the Glasgow venue, but with an elevated position - as executive head chef.

How I got to where I am now:

I started out working in a small local hotel in my hometown of Largs. I realised I had a talent for cooking, so I moved to Edinburgh and worked for Michel Goffrey at the 5 star Sheraton Grand Hotel. From there I moved to Glasgow to work with Andrew Fairlie at One Devonshire Gardens for the first time, then headed down to London to work for Marcus Wareing and Eric Chavot before returning to Scotland to Gleneagles working for a second time for Andrew - this time as his head chef. I went on to work as head chef at Ballachulish House Hotel and Fortingall Hotel - both beautiful boutique country house hotels before taking up the job of executive Head Chef at One Devonshire Gardens. Moving back was a great moment for me and I'm really excited about the future here.

My biggest challenge:

Striking a balance between work and family life has been the biggest challenge. I'm lucky to have such a wonderful wife - in fact I'm lucky to have a wife at all!

My biggest achievement:

There's a lot that I'm proud of, but being head chef of the only two-star Michelin restaurant in Scotland (Andrew Fairlie at Gleneagles) was a great experience as was cooking for the world leaders and political elite at the G8 summit held there. I'm also proud of gaining my own Michelin star at Ballachulish House and now taking the reins at One Devonshire Gardens Hotel Du Vin - one of Scotland’s top hotels.

If I hadn't become a chef I'd liked to have been:

A professional golfer. It's just a pity I'm not very good, I was always far better at cooking.

My top tips for success in the industry:

Always remember to believe in yourself even when others don't and have a passion and excitement for what you do. Eat out at lots of different places - you never know what’s going to inspire you next.

I feel very lucky to have had the opportunities I've had in the catering industry and to meet the people I've met. Working with Andrew Fairlie, was, without a doubt, my major inspiration. I also found inspiration being in the finals of the Roux Scholarship and meeting Michel and Albert Roux.

Related topics: People, Restaurants, Hotels, Career Profile

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