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 - Craig Rushton
I entered this profession 24 years ago, more by accident than career choice, but after a couple of years realised that I wanted to work within the hospitality industry. After attending college and working in different establishments all over Scotland I now find myself in the coastal town of Eyemouth as Head Chef of Oblò.
My career has taken me from Inverness to Aberdeen, Dundee, Fife and now the Borders and has involved working in various establishments from pubs to hotels and rosette restaurants. I have received great advice and gained much experience throughout my career from people such as Frank Fusco and Bill Kerr and I would not be where I am today without their help.
Although the hours can be long and some days not so good, I get great satisfaction when I hear people compliment the food I prepare, cook and serve. It is things like this that makes this career very fulfilling.
Sous Chef - Donald Whyte
am 29 years old and have been training as a Chef for the past 10 years. I found the love of cooking at the age of 14 whilst working as a part time baker. I went to College at 16 whilst working in a 4 Star Hotel in Livingstone and after a couple of years went to work abroad in a family run restaurant.
In 2002 I moved to England to further my career and in doing so have since worked in various award winning restaurants. Cooking is my passion and I am striving to succeed in being the best.
I have many cooking inspirations, but aspire to be like Marco Pierre White and my goal is to gain my first Rosette in the next few years, either here in Oblò or in my own restaurant. The culinary world is moving fast and I strive to keep up with modern cooking techniques.
I started working in Oblò in June 2008 and have just started a professional cookery course at Northumberland College in Berwick. I hope to travel the world cooking in different restaurants. I enjoy cooking because it‘s never the same all the time - you never know what to expect.
Commis Chef - William Cox
I'm 17 and have been working in Oblò since 13th June 2008. In the future I would like to be Head Chef and have my own restaurant. My main influences are: Gordon Ramsay, because of the work and effort he has put into achieving the empire he has. Marco Pierre White, because he has a strong persona and knows how he likes his kitchen run.
