Mark Tamburrini is the Head Chef on board The Royal Scotsman.

With a passion for food which was steeped in him from a young age, Mark was inspired to cook by his traditional Italian grandmother. With over 21 years of experience, Mark has worked in some of the finest restaurants in the United Kingdom.

After studious dedication at college, Mark began his career studying under Steven Granton and Jim Kerr at the Royal Exchange Square, Glasgow where he put into practise everything he had learned with particular education in seafood.

Mark quickly rose up the ranks with his flair for fine dining prominent in his work and went on to work at L'escargot, a one Michelin star restaurant in Soho, London. 

More recently, Mark worked at Rococo Restaurant where he turned the kitchen from running at a loss to running at high profits. In the eight years Mark worked at Rococo's, he won the coveted Auchentoshin Restaurant of the Year in 2003 and the SLTB Drambuie Restaurant 2002. He also won the Auchentoshin formal restaurant of the year 2005 and held AA two rosettes for his eight years as Head Chef.

In the time before joining The Royal Scotsman, Mark worked as Head Chef at Newcastle Malmaison, a four star hotel.

Married and currently living in Glasgow, Mark is excited to join The Royal Scotsman and says:

"The most exciting aspect of joining The Royal Scotsman is to be working on board one of the world's most famous trains and I welcome the challenge of cooking in a small environment while always producing the highest standard of food and service.

I am looking forward to working with a team of excellent chefs and front of house staff while using some of the finest Scottish produce available all the while seeing the best of the Scottish Highlands which will be a true experience".