The Importance of Our Team
The smooth day to day running of any business, in our opinion, takes a team of highly committed, enthusiastic and unique individuals and there is no doubt that Oblò’s staff team play a crucial role in our success. We believe our investment in staff over the years has encouraged a team of motivated, inspirational and highly skilled individuals and we feel this is in part due to our commitment to ongoing staff training, consultation, incentives and development.
Regular discussions with individuals and through staff meetings enable us to establish staff needs and to gain their invaluable insight, opinions and ideas about the business. We highly value staff learning and have invested in bespoke training, engaged in locally based industry related training and undertaken nationally recognised qualifications.
Where possible, we take staff members to trade shows and industry events such as the Bar, Restaurant and Hotelympia Shows in London, the SLTN Shows at Ingliston and the ScotHot events in Glasgow. We believe these events offer staff the ultimate in visual inspiration and provide the perfect arena to help motivate staff and encourage them to see their potential within the industry.
Our outstanding team of Chefs and Front of House staff are hard working, skilled and have the right personalities and characteristics needed in this trade. We have strong, effective working relationships, can rely on one another, trust one another and are supportive and helpful to each other. Our aim is simple - to encourage customers to experience a high standard of freshly prepared food, using locally sourced produce at competitive prices in relaxed, comfortable surroundings, being served by laid back, professional staff with great customer and product knowledge.
Staff Profiles
General Manager - Kerry Chisholm
I’ve been in the hospitality trade for 8 years, combining my appreciation of food, drink and social life with my career. I previously worked in Edinburgh and Aberdeen before settling down in my home town of Eyemouth.
I’ve been working for Oblò since 2003 initially starting as a bartender and waitress. I’ve since been promoted to General Manager and in the 4 and a half years since I started, I’ve won Barperson of the Year in the Scottish Licensed Trade News (SLTN) Awards 2006 and was also runner up in the British Institute of Innkeeping (BII) Bar Personality of the Year Awards in 2007.
My job has always centred around customer service and that is one of my, and Oblò’s, highest priorities. I particularly enjoy event planning, whether it’ s a wine tasting evening or a local band playing - seeing our customers and staff having a great night makes it all worth while.
Head Chef - Tom Nisbit
My job as Head Chef is to promote innovative, simple, well presented dishes to attract a wide range of customers to eat at Oblò.
I take my inspiration from top Chefs such as Gordon Ramsey and Marco Pierre White who are my food heroes. They use good ingredients that are put together to enhance and bring out the flavours. I like to do the same in my kitchen.
I have been instrumental in gaining awards for my employers during my career and hope to carry on doing so for Oblò.
Sous Chef - Stuart Agnew
I have worked as a Chef for 13 years, mainly in Country House Hotels around the Scottish Borders, Dumfries & Galloway and North Yorkshire. I enjoy working with all the great quality fresh produce on offer in the South of Scotland.
I prefer to take a relaxed, but still professional attitude towards working in a kitchen and I enjoy working under pressure.
I admire the work of Rick Stein and Hugh Fearnley-Whittingstall and their use of organic and locally sourced foods. I also admire Jamie Oliver’s relaxed Meditteranean style attitude towards cooking and his message that cooking isn't really too complicated.
Chef de Partie - Ailsa Kelly
As one of the longest serving members of staff in Oblò, my job involves working with the kitchen team as Chef de Partie. I ran the pizza section for 2 years and have progressed to running the pass at the busy lunch and dinner services.
During this time I have been making Giacopazzi’s ice cream which the owner, Peter Giacopazzi, taught me and I am very proud to have achieved a Gold Medal at the Ice Cream Alliance (ICA) National Competitions in 2006 for my Triple Chocolate Ice Cream.
