Born in Brazil and inspired by the flavours and street food culture of South America, Marcello Tully knew from an early age that he wanted to be a chef. As a boy he began his career at 14 working as a commis chef in a French restaurant, gaining a passion for French cooking and appreciation of technical skill that would develop further throughout his career.
College followed and it wasn’t long before Marcello Tully caught the attention of Albert Roux, who took him under his wing at Chez Roux. After six years under Roux – at Le Gavroche, Roux Britannia and La Boucherie Lamartine – he moved into the catering industry, among other things developing high-end dishes for the luxury airline industry.
In 2007 Marcello Tully was approached by Lady Claire Macdonald, to modernise her Kinloch Lodge hotel and restaurant.