i. Biography
Marcello Tully’s name is tied most closely to former chef director work at Kinloch Lodge Hotel & Restaurant, a role that ended in 2017. Born in Brazil, Tully cooks with an ease that shows in the way he talks about food—directly, without padding. His aim is plain enough: make familiar flavours feel sharp again, and keep the plate clear of unnecessary fuss. At the centre of the cooking is local speciality produce, handled so it reads cleanly and still lands with visual force. Tully’s approach depends on letting ingredients stay recognisable, then arranging them with enough precision to make the result memorable. That is the logic behind his working note: “Helping people to trust their palate and experiment with ingredients.” Read that way, hospitality becomes less about show and more about giving diners confidence to meet flavour on its own terms.
At a Glance - Origin: born in Brazil. - Specialty: turning local speciality produce into show-stopping dishes. - Working note: "Helping people to trust their palate and experiment with ingredients."
Signature
The signature dishes point to a kitchen that values clarity as much as polish. Marcello’s Special carries his name directly, while Seared west coast scallops, Harris Gin & citrus sauce suggests a clean coastal register with a bright finish. Warm crab mousse, langoustine, white wine and dill sauce moves toward a more layered profile, but still stays within the same discipline: precise phrasing, focused flavours, and dishes built to register without crowding the palate. Brazil remains a visible part of the plate as well. That thread came into sharper focus around the recent Rio Olympics and, before that, the World Cup, when Tully and his team served a selection of ‘Brazilian Street Food Snacks’ adapted to a selection of canapés. The work shows how he translates native food memory into service-ready form without stripping out its character.
In Their Words “I love sharing what I’ve learned through the years and get great satisfaction in showing people that great food doesn’t need to be complex.”
Profile updated July 2026
FAQ
Asked of Marcello
What is Marcello Tully known for?
Turning local speciality produce into show-stopping dishes.
