Stuart is originally from Scotland and has been cooking for 13 over years. Stuart grew up in a household of chefs. His parents owned a Hotel in London, where Stuart did an apprenticeship with his father. At 17, he won the highest place in the Salon Culinaire, one of the best known and most respected culinary competitions for young chefs in the UK, after competing against hundreds of entries. He was then offered a position in the kitchens of The Roman Camp, one of Scotland’s highest rated Country House Hotels with with 4 Red stars and 3 AA Rosettes, in which he spent 4 years learning every area of the kitchen under Master Scottish Chef Ian McNaught. To further his career, Stuart went on to become Pastry Chef at Greywalls Restaurant set on legendary Golf Course Muirfield in Scotland. The restaurant quickly garnered attention and within a year received 9 ½ out of 10 in the National review and 3 AA Rosettes.
At age 22, Stuart landed a position with Gordon Ramsay, to open The London NYC which brought him to New York City. The restaurant quickly became one of New York’s best restaurants, winning 2 Michelin stars and Zagat’s best restaurant in New York within a year. After 2 years and cooking every area for Gordon, Stuart left to go back to Europe to under take more Stages in Michelin star kitchens before returning to New York City. Pursuing challenges took Stuart to Stage in all of New York’s top kitchens including Jean Georges and Marcus Samuelsson’s Aquavit.
In 2009, Stuart became Executive Chef at The Core Club; an exclusive members only private club in Manhattan, catering to the most prestigious business leaders and public figures in the USA and the world.
Stuart has now returned to the UK and has joined the Lower Slaughter Manor as Head Chef. His style of cooking is completely seasonal, using local produce whenever possible combined with technical ability in creating memorable dishes.
Head Chef, Stuart Ralston
