Steven Spear has taken the helm as restaurant manager at The Kitchin, as his predecessor, Matteo Inzaina steps into a new role as training and operations manager for Kitchin Group.
Spear has worked in some of Scotland’s leading restaurants, having grown up at family-run restaurant The Three Chimneys in Skye.
Chef and owner Tom Kitchin said: “Steven has been a great appointment for us - with his standard of excellence in the daily running of a restaurant and his passion for teamwork and attention to detail, our guests are already encouraged by a warm welcome from a familiar face in the very best of Scottish hospitality.”
Inzaina, who has been restaurant manager at the Michelin starred Edinburgh restaurant for more than five years, will now focus on developing teams across The Kitchin, The Scran & Scallie, The Bonnie Badger and newly-opened KORA by Tom Kitchin.
He will develop and direct a group training academy, with a focus on front of house excellence, teamwork, learning and leadership.
Inzaina's experience comes from roles at leading hotels along the Italian riviera, as well as at Gordon Ramsay Group and The Lanesborough in London.
Kitchin added: “We’re looking forward to watching Matteo flourish in this new role with us, and we’re also really excited about driving forward an even stronger programme of training for our entire team - both in the kitchen and front of house.
“Our people are the very heart of our business and we’re passionate about offering our employees opportunities to grow and develop with us.”
Kitchin, one of the youngest ever to win a Michelin star at the age of 29, came in for criticism earlier this year after former staff alleged mistreatment while working for the group between 2008 and 2019.
Following the accusations, the group said it suspended two members of staff and launched an internal investigation.
Kitchin told The Express: “Yes, there have been moments in the past where the way I acted was not correct. Shouting and screaming at someone over a carrot because it’s not cut correctly.
“Do I shout and scream like that now? No, I do not and the way I was then is not acceptable in today’s modern world and I put my hand up to that.”
He added: "Before, I was always chasing culinary accolades but I’m now hell-bent on winning a good employer award.”
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