A Fife hotel dropped its flag to half-mast in memory of a top chef who once led its kitchen.
Alan Gibb passed away earlier today in Dundee’s Ninewells Hospital after suffering a stroke.
The executive chef of Gleneagles Hotel was head chef at Balbirnie House Hotel, Markinch, for four-and-a-half years until May 2003.
Balbirnie’s managing director Nicholas Russell paid tribute to the Aberdeen-born father-of-one who he described as a “culinary visionary”.
He posted a message on social media conveying his “enormous sadness” at news of his death.
RIP Chef Alan Gibb pic.twitter.com/ocD8NkliDx
— MD/ Balbirnie House (@BalbirnieHouse) June 22, 2016
He wrote: “A tremendously focussed executive chef and dedicated hands-on cook, driven by evolution within kitchens, and doing all possible to encourage young chefs into the amazing world of hospitality.
“Contemporary Scotland on a plate.
“RIP Chef, onwards to the big kitchen in the sky.”
Mr Gibb led a team of 70 chefs across four restaurants at the five-star Gleneagles resort.
Before taking up that role he was head chef at the City Inn, Glasgow, and had his own restaurant, The Restaurant at Cluny Bank, in Forres.
He began his career in 1984 working for kitchens across Scotland, London and France but his big break was being appointed head chef at Balbirnie, recently named Scotland’s top hotel, in 1998.
Mr Gibb leaves behind his wife Karen and son Liam.
