Christopher McInally

Appointed to lead the culinary strategy and operations across multiple sites within the GCC,
delivering high-performance, nutrition-led food concepts aligned with elite fitness standards.
Overseeing multi-country operations, managing and developing diverse, multicultural teams
while ensuring consistency in quality, compliance, and brand execution.
Collaborating closely with senior leadership, stakeholders, and clients to design and implement
tailored dining solutions that meet varied cultural expectations and business objectives.
Driving operational efficiency, cost control, and continuous improvement across the region,
with a strong focus on exceeding client expectations, enhancing member experience, and
building high-performing teams.

Managed luxury provisioning, sourcing premium Scottish produce and specialist ingredients
Catered for intimate family dining as well as multi-day guest entertainment and private events
Maintained absolute discretion, professionalism and seamless household integration
Ensured immaculate kitchen standards, food safety compliance and efficient service execution

Appointed as a senior operational chef providing hands on culinary and leadership support,
deployed to stabilise, strengthen and elevate kitchen operations during periods of transition.
Responsible for maintaining brand standards to ensure delivery of a consistently high guest
experience whilst mentoring and developing kitchen teams to ensure best practise and
continual improvement.

Responsible for large scale 5-star culinary operations within one of Europes most iconic
football stadiums delivering high volume, corporate hospitality time critical food service across
match days and other major events.
Liaised consistently with Executive Chef to ensure correct staff deployment and operational
readiness across multiple kitchens, then planning and executing post event breakdown across
the entire stadium with adherence to HACCP procedures and stock control practises.

Spearheaded the launch and development of a premium steakhouse concept, overseeing
kitchen design, menu creation, and full operational setup. I led, directed and delivered the
business to achieve £3.4M turnover within year two, achieving sustained financial growth and
operational stability.
Integrated front and back-of-house operations to enhance service flow, guest experience, and
overall business performance and played a key role in strategic decision-making, contributing to
brand positioning, consistency, and long-term success.

Laggan Tormore Accommodation Facility, Shetland Gas Plant Project
Managed full-scale catering operations for a major Oil & Gas project, delivering over 2, 300
covers daily within a high-demand, remote-site environment. Led and developed a 250+
multicultural workforce, ensuring operational consistency, team performance, and adherence
to strict compliance standards.