Our Team
The culinary direction of Auld Alliance is guided by three distinguished chefs from Scotland who bring deep experience in Michelin-recognized kitchens and luxury resorts. Their collaboration ensures the restaurant’s vision remains authentic to Scottish culinary heritage while embracing the refinement of French gastronomy.
Matthew Gray
An acclaimed Scottish chef with over 9 years of Michelin-starred experience, Gray is known for his refined approach to modern Scottish cuisine. He has built a reputation for showcasing regional ingredients while blending classical European technique with contemporary presentation.
Chef, SAVOR by Valor Hospitality
George Jardine
An Edinburgh-born chef recognized for his globally influenced approach to refined cuisine, Jardine honed his craft in Scotland before advancing his career in London under Michelin-starred chef Jean Christophe Novelli. He later led The Cellars Hohenort Hotel in South Africa to international acclaim, earning recognition as one of Condé Nast’s Top 50 dining destinations in the world.
Chef, SAVOR by Valor Hospitality
Roy Brett
One of Scotland’s most acclaimed seafood chefs, Brett is the founder of the celebrated Ondine. His work champions sustainable seafood and the flavors of Scotland’s coastal waters.
Chef, SAVOR by Valor Hospitality
Christopher Cofiño
Chef Christopher Cofiño brings a refined, globally influenced approach to Auld Alliance, blending classic French technique with the restaurant’s Scottish-inspired roots. A graduate of Le Cordon Bleu in Pasadena, his experience spans kitchens in Italy, Walt Disney World, and acclaimed restaurants across the U.S. Cofiño crafts thoughtful, elevated dishes that honor tradition while embracing modern expression.
Chef du Cuisine
Lance Chandler-Green
Lance Chandler-Green is a hospitality leader with nearly two decades of experience in food and beverage, known for building strong teams and delivering exceptional guest experiences. As General Manager of Auld Alliance Restaurant since June 2024, he has helped shape the restaurant’s culture and service during a pivotal stage, bringing a people-first approach to elevated dining.
General Manager
Ruth Verijnikova
Ruth Verijnikova is a graduate of the Culinary Institute of America and is currently pursuing certification through the Court of Master Sommeliers, in addition to holding credentials from the Wine & Spirits Education Trust. With a foundation in both culinary arts and wine, she brings a thoughtful, experience-driven approach to pairing—balancing classic combinations with a curiosity for the unexpected.
Sommelier