Gary Townsend

Head Chef / Owner, Elements Restaurant, Glasgow

• What was your favourite subject at school?

Science. I’ve always been fascinated by how things work and I’ve grown to love history too. Hearing about different cultures over hundred and thousands of years is so interesting.

• What was your first job?

Working in a potato factory near my hometown in Cambridgeshire  – grading, packing and palletising. A good eye for a great spud started there.

• Which is your favourite restaurant /hotel?

Restaurants – I feel like a broken record as so many stand-outs – but it’s still The Ledbury in London.

Hotel – Gleneagles. Best of Scottish hospitality – people, service, food.

• How do you inspire your team

Be fair and lead from the front. I focus on creating a kitchen where everyone learns, contributes ideas and takes pride in their work. Training and encouragement are constant – passion grows when people feel supported and part of something they believe in.

• Which person in hospitality have you most admired / inspired you?

Martin Wishart. My time at Cameron House shaped not only my cooking but also how I now lead my team – with discipline, respect and quiet determination. He showed me that high standards and passion can go hand in hand with patience and encouragement.

• How do you manage your stress levels?

Chefs don’t really do “stress-free” – it comes with the jacket. Opening a restaurant in this climate adds a few extra grey hairs too. I’m not great at switching off, but time with my kids, a bit of travel and the gym help keep me sane… most days.

• Instagram, Twitter or Facebook – and why?

Instagram. It’s the quickest way to share and see food –  a visual diary for chefs.

• If you had not gone into hospitality, where do you
  think you would be now?

Something hands-on, I’m decent at DIY and obsessed with science and space. If NASA ever needs a chef, I’m ready.

• What did you do on your last days off?

Helped a friend with a long list of DIY, made worthwhile with a good curry and an excellent bottle of wine after.

• What do you do to relax, to support your wellbeing?

The gym clears my head and time with my girls is the best reset there is. I try to travel whenever I can too – new places, new food, a bit of perspective away from the kitchen.