16 Facts About Gary Maclean

Gary Maclean is a Scottish chef, author and the first National Chef of Scotland.

Gary Maclean grew up in Knightswood, Glasgow and was educated at Knightswood Secondary School, where he first developed an interest in cooking through his school's home economics course.

Gary Maclean began his career at the age of 15, finding his first employment in hotel kitchens in the 1980s.

Gary Maclean was appointed the head chef of 55BC, a Glasgow restaurant, at the age of 22.

Gary Maclean later became executive chef of Glasgow Museums, this post gave him responsibility over the restaurants at the Burrell Collection and the Gallery of Modern Art, Glasgow.

Gary Maclean began full-time teaching at the City of Glasgow College in 2010, he had previously spent 13 years working at the college in a part-time capacity.

Gary Maclean successfully auditioned to appear on 2016's edition of MasterChef: The Professionals, this was his third attempt at applying for the show.

The Scottish Government announced, in November 2017, that Gary Maclean was to become Scotland's first National Chef.

Gary Maclean released his first book, Kitchen Essentials: The Joy of Home Cooking, in October 2018.

Gary Maclean wrote the forewords for Sally MacColl's The Tobermory Seafood Bible and Ghillie Basan's Seafood Journey: Tastes and Tales From Scotland.

Gary Maclean co-presented BBC Scotland's Corner Shop Cook-Off alongside Clare Grogan.

Gary Maclean opened his own seafood restaurant, called Creel Caught, in 2021.

Gary Maclean won the Craft Guild of Chefs' chef lecturer award in 2015.

Gary Maclean received the Hospitality Educator of the Year Award at the 2017 CIS Excellence Awards.

Gary Maclean was inducted into the College Development Network's College Hall of Fame in November 2019.

Gary Maclean was awarded the Mark Twain Award by the Saint Andrew's Society of the State of New York, in November 2021, for 'his contributions to the global Scottish community'.