Paul Mackay originates from Tain in the Scottish Highlands, the home of Glen Morangie whisky.In 1994 he started his BA in Business Administration at Inverness College and worked part time with Chris in the Royal Hotel in Tain to help pay for his course. Chris then started to educate Paul on the finer points of French Cuisine and started training him as a chef. It is here that they realised they had a common interest in succeding in business. Paul then, once completing his degree, got the job of Head Chef in a newly opened cafe bar in Inverness, where he helped design the kitchen and train the staff. From there he worked in several kitchens from the Islands to Aberdeen in managerial positions.

Chris Guichot comes from Jura, France, where he studied as a chef(brevet de technicien hotelier) in one of the oldest and most prestigious schools, l'ecole hoteliere de Thonon-les-bains, in Haute Savoie. He then carried on with his qualifications working in different kitchens in his native Jura,Paris,Savoie and Scotland before completing his Natioinal service as private Chef for a 3 Star General and running the officers mess kitchens in forces HQ in the Black Forest in Germany and also studying english and sociology. He has lived in the highlands since 1989 working in Kyle of Lochalsh, Aberdeen, Tain and eventually settling in Strathpeffer.