Michael Smith is the chef at “Three Chimneys” on the Isle of Skye, one of the world's most remote restaurants. He began his career on the west coast of Scotland in “Arisaig House” at the end of the eighties. Three years later he went to London and worked with Jeremy Lee, among others. He returned to Scotland in 1998 and met the famous chef Shirley Spear in 2004, went to “The Three Chimneys” and became head chef there a year later. Since 2012, he has been a personal chef and director. Frank Bruni (New York Times Restaurant) named the restaurant one of the top 5 destinations worldwide. The guests fly in from all over the world to enjoy the cooking pleasure of the friendly Scotsman at the end of the world for a few hours.
The Menu
Werkbeitrag
For Michael Smith, the menu is the heart of his restaurant. His motto: “A menu makes a restaurant.” In his work contribution, he takes visitors on a journey and presents the sources of inspiration and influences that make up his menu. To do this, Michael himself picked up the Polaroid camera and photographed many things, events and impressions that have meaning for him every day at the end of the world and are expressed through culinary delights in his menu. Visitors also discover the remoteness and breathtaking nature of the Isle of Skye from the chef's perspective.
