Esteemed Scottish chef David Lilley has recently been promoted to Executive Sous Chef.

He will oversee the exclusive fine dining experiences across the Cameron House Resort in his new role under the leadership of Executive Chef Zoltan Szabo.

Previously the resort’s Head Pastry Chef, David has been a central member of the team since its reopening in September 2021, bringing with him a wealth of experience following previous positions at The Adamson and the Michelin star Peat Inn. He is a huge advocate for teaching and nurturing young talent and will bring passion to the hotels over 600 strong hospitality team.


John Redmond takes up the role of Head Chef at the Cameron Grill. He has worked at some of the country’s most prestigious hotels and restaurants including Boclair House Hotel, Citation Glasgow, and The Corinthian club, all renowned for creating delectable dishes. The Grill is at the heart of Cameron House, serving culinary delights throughout breakfast, Sunday lunch and dinner.




Szilard Szentesi has been appointed as acting Head Pastry Chef just nine months after joining the resort. Szilard, originally from Nagykanizsa, a city in southwestern Hungary, moved to Scotland eight years ago and has held previous roles at St Andrews Links and The Gleneagles Hotel. He is passionate about

Scotland’s larder and sourcing his ingredients from local producers which are sustainable.


Commenting on his new role, David Lilley 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.”


John Redmond added: ‘’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 shared: ‘’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.”


Cameron House Hotel offers an exceptional range of dining options including fine dining experience Tamburrini & Wishart, headed up by revered Scottish chefs Paul Tamburrini and Martin Wishart; the Great Scots Bar, Cameron Grill, The Tavern Bar and The Lobby Bar, serving the finest champagne, cocktails, and afternoon teas. Additionally, The Clubhouse at the Cameron Club with views across The Carrick Golf Course, and The Boat House, which overlooks the marina and Loch showcases delicious fresh Scottish seafood.


Cameron House is currently looking for new hospitality stars to join its award-winning team. The resort will host a culinary afternoon at the hotel on Thursday, 17 March (1pm to 5pm) for anyone, from graduate to senior management level, interested in a career in the hospitality sector including chefs, front of house and bar staff.


During the event, candidates will be given the opportunity meet the team and learn about their day-to-day role, while also getting a chance to see service in action, watch in cooking demonstrations, participate in wines & spirits tastings by the resort sommelier, meet local suppliers and sample the best of Scotland’s larder.


To find out more visit:

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