Edinburgh-born Dominic Jack showed signs of his culinary flair from an early age. After training at the city’s Telford College, he began his career at the internationally renowned Gleneagles Hotel at the young age of 17. There he met fellow chef, Tom Kitchin, and the two became close friends.
After four years at Gleneagles, Dominic honed his skills at the Michelin starred Fleur de Sel in Haslemere, before he moved to Paris at just 21 to work at three-star Michelin restaurant l’Arpège. His next move took him to two-star Hotel Vernet-restaurant Les Elysées, where he worked his way from trainee to sous chef in less than four years. Legendary chef Alain Solivérès recognised his talent and took him to three-star Michelin restaurant, Taillevent, where Dominic then held the position of sous chef-de cuisine for over four years.
In 2005, Dominic was headhunted for the role of Chef de Cuisine at the luxurious Swissôtel in Istanbul, before he returned to his hometown of Edinburgh in 2008, working alongside his friend Tom Kitchin at The Kitchin, while searching for the perfect new restaurant premises and building relationships with Scottish suppliers.
In July 2010 Dominic became Chef Patron of Edinburgh restaurant Castle Terrace. Having now made his mark on Edinburgh’s culinary scene, he uses his expertise and passion to serve outstanding French-Scottish dishes showcasing the finest local produce in a relaxed, yet refined, atmosphere.
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