Donnie Munro is executive development chef at Dunns Food and Drinks, the family-owned wholesaler approaching its 150th year in business.
A member of the Masterchefs of Great Britain, Donnie has built a career that spans kitchens across Scotland and internationally, catering for high-profile clients including Jack Nicholson, Michael Douglas, Billy Connolly, Lenny Henry, and even royalty.
He now brings his experience and creativity to Dunns’ executive team, supporting the company’s growth and innovation in the food and drink sector.
This week, he takes on our chef Q&A.
When did you realise you wanted to be a chef?
I was still at school and got offered a summer job in the RAC Club in Blythswood Square. The moment I stepped into the kitchen, I was caught in the headlights. The noise, the energy, the pace. Everyone was busy, working hard, and it just felt right. I never went back to school.
What was your first kitchen job like?
Tough, but in a good way. I was a commis chef who ended up pulled into everything else because we were short-staffed. It was fast and you had to keep up. But that’s how you learn. You either find your feet or you’re out.
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What does ‘good food’ mean to you?
Honesty. You don’t need to faff about with fancy garnishes or foams. Just buy good produce, cook it well, season it properly, and make sure it’s full of flavour. Doesn’t matter if it’s for a prince or a pensioner, it should be done with the same care.
What’s your worst kitchen disaster?
I was about to serve beef consommé to dinner guests when I found out one of the kitchen porters had thrown it out. He thought it was dirty dishwater. I still managed to work some magic and the guests went away happy.
Where’s your favourite place to eat out?
The Anchor Line on St Vincent Street. Great food and a brilliant atmosphere.
What’s the best thing you’ve cooked recently?
I’ve been doing a lot in community kitchens lately. One of the most memorable sessions was making a chicken and pea curry with cauliflower rice. A lot of the group had never tried cauliflower rice before and it became the talking point of the whole class. Cooking healthy, affordable food like that can really open people’s eyes.
What’s the biggest misconception people have about working in a professional kitchen?
People think it’s glamorous, like you see on TV. It’s not. It’s long hours, high pressure, and you’re on your feet all day. You need thick skin and stamina. But if you’ve got that, it can be the best job in the world.
If you weren’t a chef, what would you be doing?
Honestly, I don’t know. This has been my life for so long. But I’ve always liked working with people, so maybe youth work. I get a lot out of teaching people to cook, especially those who haven’t had the same chances I did.
What’s one ingredient or kitchen tool everyone should have at home?
A proper, sharp knife to do the job properly. A chef once told me, if you cut yourself, make sure it’s with a sharp knife because the wound will heal quicker. Same logic as a good surgeon. And fresh herbs, they can lift a dish without much effort.
What’s been the highlight of your career so far?
I’ve cooked for a few famous faces over the years, including some royals, which was a great experience. But these days, the real highlight is being in a room with people who didn’t think they could cook and seeing their faces when they taste what they’ve made.
That’s better than any fine-dining service.
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