Tony Singh
Chef Alliance Member
Newly joined member, Chef Tony Singh has recently hosted an extremely successful launch for The Slow Food UK Chef Alliance Project. Chefs, Journalists, Slow Foodies and friends alike gathered at Chef Singh's remarkable roof top restaurant, Oloroso in Edinburgh, to devour his three course menu of pork belly, lamb shank, and rhubarb three ways.
Tony Singh was born and raised in Leith, and first began his foray into cookery via a Youth Training Scheme when he was 16. Today he is the chef-director of Oloroso in Edinburgh. Tony has gained over 25 years of experience, working at various establishments including Gravetye Manor, The Balmoral Hotel, Martins Restaurant, The Royal Yacht Britannia and The Royal Scotsman train. He is known for his contemporary Scottish cooking, which incorporates influences from all around the world. A strong advocate of staff development within the industry and promoting the highest standards of food, cooking and service, Tony is a member of the Academy of Culinary Arts, the Craft Guild of Chefs and is a Master Chef of Great Britain. Tony also strives to promote the innovative use of Scottish produce through his membership in the Scottish Chefs Association.
