Kilchoan Estate by Dunton Appoints Acclaimed Chef Jamie Smart Ahead of June Opening

Kilchoan Estate by Dunton, the highly anticipated new hospitality venture opening later this month on Scotland's remote Knoydart Peninsula, today announced the appointment of Jamie Smart as Executive Chef. The acclaimed Scottish chef will lead the culinary program for the 13,000-acre estate, bringing experience from some of Britain's most respected ingredient-led kitchens to one of the country's most remarkable natural larders.

Photo credits: Kilchoan Estate by Dunton

Scottish-born Smart arrives at Kilchoan following a career spent in some of the United Kingdom's most influential kitchens, including St. John, Lyle's, Brawn, Flor, and P. Franco. Most recently, he served as founding Head Chef of Cadet in North London, the celebrated cave à manger that quickly earned national acclaim and established Smart as one of the country's rising culinary stars.

At Kilchoan Estate, Smart will oversee a dining program deeply rooted in the landscapes, waters, and seasons of Knoydart. Accessible only by boat or on foot, the peninsula offers a remarkable abundance of wild ingredients, from hand-dived shellfish and Atlantic salmon to estate game, foraged botanicals, and produce sourced from nearby growers and fishermen.

"Jamie's approach to cooking aligns perfectly with what Kilchoan Estate represents," said Edoardo Rossi, Executive Vice President of Dunton. "His respect for provenance, seasonality, and simplicity allows the ingredients of Knoydart to take center stage. We could not imagine a more fitting chef to help define the culinary identity of the estate."

Smart's cooking philosophy was shaped during three formative years at St. John before continuing through a succession of ingredient-focused kitchens known for their commitment to seasonality, natural wines, and understated excellence. A year spent leading Auberge de Chassignolles in France's Auvergne region and time working in California further refined his instinctive approach to cooking in close dialogue with the surrounding landscape.

Photo credits: Kilchoan Estate by Dunton

His work at Cadet earned widespread recognition. The restaurant was named 'Restaurant of the Year' by Eater, while Smart was included in Code Hospitality's prestigious '30 Under 30' list and recognized by The Good Food Guide as 'One to Watch.' Financial Times critic Tim Hayward described him as "one of the most intuitively brilliant chefs I can remember."

The estate's inaugural menus reflect Smart's restrained, ingredient-led style and the richness of the local landscape. Signature dishes include Kilchoan Smoked Salmon with juniper and crème fraîche; Hand-dived Scallops paired with Knoydart laverbread; Game Liver Parfait with pear and cep toast; Grilled Venison Saddle served with carrots and pickled walnut; and Apple and Beach Rosehip Galette.

For Smart, the move represents a return to Scotland and an opportunity to cook from one of Europe's most distinctive natural pantries.

At Kilchoan, he brings the same philosophy that has defined his career: thoughtful cooking guided by season, place, and an understanding that the finest ingredients require little more than careful attention.