In conversation with Gamba Commis Chef Mitchell McIntosh
Gamba Commis Chef Mitchell McIntosh cut his teeth working in kitchens in his native Glasgow and in Wimbledon, which he loved, despite not being the world’s biggest tennis fan.
Said Mitchell: “Wimbledon employs thousands of people and they all wanted pasta. I fed players and staff, working in the pasta kitchen as a commis chef last summer.
“It was so busy. I loved it. I had the pleasure of working with people from all over the world, like the Ivory Coast and Algeria, and in my downtime, I’d often go for a wander around Wimbledon. I spotted Andy Murray, but not being a huge tennis fan, I’m sure I must have walked past one or two other star players too without even realising it!
Michelin restaurant Scotland: Mitchell’s role at Gamba
After only four months, Mitchel, 23, has settled right into the role and loves working in our Michelin-recommended restaurant because it’s allowed him to start honing his skills.
“My role at Gamba is pretty varied and I love that aspect of the job. I work in the larder and the pastry sections and that can range from making up cheesecakes and crème brulés, cutting sea bass, making up cocktail mixes, dressings, and all the odd jobs like cutting the chips and lemon segments and helping our chef-patron Derek Marshall out generally.
“I love working here and I’m learning a lot. Because this is a niche restaurant, you learn specific things with seafood preparation that I haven’t had the opportunity to learn anywhere else.”
Seafood restaurant Glasgow: Mitchell’s future plans
Mitchell wants to remain working in hospitality and has ambitions to depart these shores and work in sunnier climes a little bit beyond Wimbledon.
“I’d love to work in Barcelona. I went on holiday there recently and came away thinking ‘how amazing is this city?’ I can’t talk highly enough of it and I’m keen to go back out there next year and work in a restaurant. Everything about being there I love, but I’m also loving it here, and I’ve got more to learn at Gamba in the meantime.
What’s his go-to Gamba dish?
“Halibut. I’d never tried it before I worked here and that tops it all. It’s not meaty like monkfish but it’s not light either, it’s a nice middle ground and is served with pea puree and searded scallops. I absolutely love that dish.”
Fish restaurant Glasgow: Mitchell’s creative flair
As well as thinking on their feet in the fast-paced environment of a busy restaurant kitchen, a good commis chef must of course be able to make great food and Mitchell’s creative flair is obvious.
He’s also got some really creative tattoos.
“My tattoos include a guy with a crocodile head with a gun and a black panther. I’ve also got what you might call an Aztec-themed that I got in Warsaw, Poland. I’m going to get more but I try not to overthink it before I do it. It’s like picking clothes. If I see a tattoo idea I like, I go for it.”
He also studied media at the city of Glasgow college when he first left school before later deciding that this wasn’t for him, and their loss was most definitely our gain.
By Jason Caddy
