Brazilian born, Marcello Tully discovered a passion for food at an early age. On completing catering college, he was extremely fortunate to work for the Roux Brothers for six years. Marcello worked in a number of Roux establishments: Le Gavroche in Mayfair, Rouxl Britannia restaurant, La Boucherie Lamartine and Home Rouxl – the first sous-vide processing plant in the UK, where he worked through the ranks to become Head Chef at just 23.
Honing his skills in developing new dishes, Marcello then moved into the food development industry, creating high-end dishes for the retail and airline sectors.
In 2007 Marcello was approached by Scotland’s award winning cook and food writer Lady Claire Macdonald, who was looking for a high calibre chef to head the kitchen at the luxurious Kinloch Lodge on the Isle of Skye. Knowing he could bring something special to the role, Marcello moved his family from England to Skye.
Marcello and his team were awarded 3 AA rosettes for the restaurant. A year later a Michelin star and a Visit Scotland – Gold Award.
Marcello was invited to cook on two occasions in South America, firstly to represent Kinloch and Scotland and then to take part in a sustainability conference in Brazil. He also participated in the prestigious Lust auf Genuss food festival in Germany.
Nowadays, as well as creating a fine dining experience, Marcello provides food demonstrations to hotel guests and beyond. He has appeared on national television – ‘Britain’s Best Professional Dish’ and BBC Radio Scotland.
Along with some of the best chefs in the UK, Marcello has been included in the ‘Great British Chefs’ website which recently launched a Summertime App, all charitable proceeds going to ‘Action Against Hunger’.
Marcello also supports the Slow Food UK Chef Alliance – supporting local British farmers and producers, but remains close to his Brazilian roots, having the fortune to appear in a number of magazine articles.