The Key Ingredient is more than just a collection of recipes, it’s about the making of Marcello. A reflective snapshot of the life experiences that have defined him. Reflecting his cooking style, the recipes themselves weave in Marcello’s Brazilian heritage, his classical Roux-brothers training and his passion for the Highlands of Scotland and its great bounty of local produce.
Marcello Tully is the Brazilian-Scottish Chef Director of Kinloch Lodge, where he won and has retained a Michelin star for seven consecutive years.
Marcello’s chef experience started early. At 14 he worked part time in London as a commis-chef in a French restaurant, where his passion for food began. He caught the eye of Albert Roux who was at the time building Home Rouxl, the first sous-vide plant in the U.K.
For the following six years Marcello worked for Albert, honing his skills and developing new dishes. It was here that his passion for getting the very best out of the simplest of ingredients emerged. Marcello subsequently worked in a number of Roux establishments including; Albert’s then 3 Michelin star restaurant in Mayfair, Le Gavroche, Rouxl Britannia restaurant and La Boucherie Lamartine, moving on to be Albert’s head-chef at Home Rouxl.
In 2007 Claire Macdonald approached Marcello to bring his professional experience to head the kitchens at Kinloch and take the restaurant to a new level. Within a year Marcello and his team were awarded 3 AA rosettes, followed by a Michelin Star one year later.
Marcello represents Kinloch and Scotland around the world as an ambassador and spokesman for the industry and has appeared frequently on TV, radio and in the press. He provides food demonstrations throughout the year to hotel guests, across the UK and beyond. He has also recently launched a series of workshops and classes at Kinloch Lodge, where he teaches a range of chef skills, shows how a professional kitchen operates and inspires guests with new ideas for entertaining at home.