Paul Green

Coming Up

Professional formation began with practical kitchen work at Borders College: bench skills, preparation, and direct handling of fresh local ingredients. That training carried Paul Green into The Three Chimneys in Isle of Skye from 2005 as a commis chef, where the food being prepared inside the kitchen was tied closely to the landscape outside it. Produce-led cooking remained the through-line as the work moved into leadership. Head Chef roles at Driftwood in Cornwall and The Torridon in Scottish Highlands placed Paul Green in kitchens shaped by coastal and Highland contexts, with responsibility for teams as well as ingredient-led decision-making. The 2025 return to The Three Chimneys as Head Chef puts earlier commis-chef grounding and later leadership experience back into the same Skye setting. The craft question is continuity: how to lead a kitchen rooted in place without overworking the larder that defines it.

Where They Are Now

The original restaurant at Colbost requires cooking that understands restraint as a technical position, not an aesthetic shortcut. In Paul Green’s 2025 return as Head Chef, the responsibility shifted from learning at the edge of the kitchen to leading its decisions: shellfish handling, sourcing discipline, and plating that keeps the island’s ingredients clear. The same year, the remit also included managing the kitchen team at The Three Chimneys at Talisker on the Isle of Skye, Scotland. Across Colbost and Talisker, the work is bound to Skye as a specific geography rather than a general Scottish reference point.

Signature

Raw langoustine and Sconser Scallops define the signature register: shellfish presented for clarity, with the cook’s hand measured by handling rather than embellishment. In Paul Green’s case, both dishes point to confidence in the ingredient and control over how little needs to be added.

In Their Words “I enjoyed the practical side of learning at Borders College. Rolling up my sleeves in the kitchen, working with fresh local ingredients—this is what really drew me into cooking.”

Honors

The Michelin detail in the biography belongs to the kitchens where Paul Green staged: restaurants across Europe and New York that had earned two and three Michelin stars. Those stages sit alongside head-chef posts in Cornwall and the Scottish Highlands, then the 2025 return to Skye in the lead role at Colbost. No personal award has been named for Paul Green. The documented line is specific: Borders College, a 2005 commis-chef start on the Isle of Skye, stages in Michelin-starred kitchens, head-chef roles at Driftwood Hotel and the Torridon Hotel, and the current island leadership of the original Colbost kitchen.