Cameron House Hotel has announced three new senior appointments within its culinary division.

David Lilley has been promoted to executive sous chef and will oversee the resort’s exclusive fine dining experiences, under the leadership of executive chef Zoltan Szabo.

Previously serving as head pastry chef, David has been part of the team at Cameron House since its reopening in September 2021.

He also brings a wealth of experience having previously held positions at The Adamson and the Michelin star Peat Inn.

David said: “I joined Cameron House knowing that this five-star resort would allow me to reach new heights within my career.

“We have a strong core team of head chefs now who I love working with day in and day out, and it was a natural progression for me to move into the Executive Sous Chef role.

“It will allow me to provide support and guidance to the senior team and across the resort championing the luxury experiences and service that the hotel is well-renowned for.”

The head chef role at the Cameron Grill has been filled by John Redmond, who has worked at prestigious venues such as Boclair House, Citation Glasgow, and the Corinthian Club.

John said: “Since joining the team a few months ago, my highlight has been the people and their passion for Scotland’s food and drink scene.

“Dining at the Cameron Grill is a culinary delight, from our second to none presentation skills to our search for the freshest, finest produce.”

Szilard Szentesi, originally of Nagykanizsa in Hungary, has been appointed acting head pastry chef after joining the resort nine months ago.

Since moving to Scotland eight years ago, he has held roles at St Andrews Links and the Gleneagles Hotel.

The chef has a passion for Scotland’s larder and sourcing ingredients from sustainable local producers.

He added: “Being promoted to Head Pastry Chef at Cameron House is the highest professional achievement of my career.

“I arrived in Scotland from Hungary eight years ago and catapulted myself into the patisserie sector, supported at every step by my wife and family.

“I have a true love for food and remember fondly when two grandmothers would present me with crepes and other delicious delicacies. It is this connection with food that makes me excited to put my mark on Cameron House’s pastry offering.”