Ross Rae (Chef de Cuisine)
Ross has previously worked in the Beaufort hotel in Inverness, the Plockton inn and the skiing doo in Aviemore before starting at the Cafe artysans. Obviously he loves cooking but in his spare time he plays cricket for Northern counties in Inverness and he also goes hiking when time allows and last year he did the West Highland Way.
Andrea Morgan (Manager)
Andrea works as a community support worker for Birchwood Highland and has been there for eleven years, dealing with the needs of people who have mental health issues. Andrea is the person behind the desk for Chez adrea, so she deals with bookings, questions and ensuring that it all runs smoothly. Like Ross she enjoys hiking when time allows and has been trekking in India several times with Ross.
Connor Rae (Compare)
Connor currently works with us as our finance director but he is fully trained in hospitality and is there to not only serve your food and drinks but to ensure that you have a memorable experience with Chez adrea. In his spare time he is involved with a paint-balling team and enjoys spending time with his family and friends.
Louis Rae (Chef de partie)
Louis has just completed his SVQ level 3 for professional cookery at the UHI and strives to excel in the kitchen, he enjoys making sweets and desserts. Previously he has worked at Kinkell House where he started at the bottom and soon worked his way up to be in charge of several aspects of the menu, in his spare time he enjoys spending time with his family and cleaning his car, which is his pride and joy.
Xavier Rae (Pâtissier)
Xavier is a young pastry chef with bags of experience in the kitchen, who has worked at the auld alliance guest house being taught classical french cuisine as well as at urquharts restaurant being shown traditional scottish food. He deals with many parts of the menu however desserts, sweets and bread are where his skills excel. He currently makes all the desserts on the menu and also plates them as well. When he is not baking for Chez Adrea he is constantly trying to progress his knowledge and understanding of the cooking world.