Calum Montgomery, HND Professional Cookery

In 2009, Calum Montgomery left Portree, Isle of Skye, for the bustling kitchens of what was then Glasgow Metropolitan College - now City of Glasgow College. 

 “I was hungry to turn my passion into skill, I knew that meant learning from the best and the College had a reputation for producing top chefs.  I wanted to challenge myself, build a solid foundation, and earn the kind of experience that would open doors.” 

Now one of Scotland’s most respected chefs and the 2025 Scottish Chef of the Year, Calum credits much of his success to his time at the College. Studying HND Professional Cookery, he thrived in a culture of discipline, ambition, and support. 

 “There was a moment during a live competition prep where everything just aligned - timing, discipline, teamwork, creativity under pressure, that feeling has never left me.” 

Among his biggest influences was Gary Maclean, now Scotland’s National Chef.  “He made excellence feel achievable, but never easy. That stuck with me.” 

After graduating, Calum rose quickly through leading Scottish kitchens, including Kinloch Lodge and Ullinish Lodge, before a formative spell at the two-Michelin-starred Frederikshøj in Denmark. That experience deepened his belief in ingredient-led cuisine and drew him back to Skye. 

In 2017, alongside family, he opened Edinbane Lodge, transforming an abandoned hunting lodge into one of Scotland’s most celebrated restaurants. Today, it holds four AA Rosettes, a place on La Liste’s Top 500 Restaurants in the World, and a spot in the Michelin Guide. 

 “I don’t think I’d have had the confidence or work ethic to take on something like that without the grounding I got at College.” 

The journey wasn’t without obstacles. Calum faced self-doubt, especially when surrounded by talented peers, and balanced long hours outside college. He credits its culture of resilience for shaping a growth mindset:

 “Every service, every mistake, is a lesson, the College fostered that mindset, learning from setbacks rather than fearing them.” 

Asked what advice he’d offer students today, Calum is clear: “Follow your passion. If fine dining is for you, explore it.  Cooking has unlimited opportunities, find something that excites you and pursue it with everything you’ve got.” 

“I hope the College keeps inspiring and challenging the next wave of Scottish talent. As for me, I’ll keep learning, growing, and hopefully opening more doors for the next generation. Just like the college did for me.”