When Dean Banks saw a news story on the closure of Cameron House’s flagship restaurant, Tamburrini and Wishart, he reached out to head chef Zack Brotherton to ask if he could help Zack, or any of the team, find work – or just provide encouragement and support.
Roll on a few months and Zack is now head chef at Edinburgh’s Dean Banks at the Pompadour and he’s thrilled the majority of his former colleagues are now also in work thanks to huge industry support.
Zack said: “Dean and group exec chef Dan Ashmore got in touch right away and they were so helpful.”
After reaching out, it was the Pompadour itself that made Zach want to join their team.
“Talking to Dean and Dan was great but when I tried the food it sealed the deal.
“I love the Asian-influenced food and it’s produce-focused as well. I feel really at home here.”
As well as his passion for Asian flavours, Zack also loves Dean’s dedication to helping people in hospitality – as he’s seen first hand. He said, “It’s super important that businesses that can help out where they can support and look after the staff as well as they can.
This passion for staff was also something that Dean recognised in Zack, He said, “It’s horrible when a restaurant closes – as an owner or as head chef, you feel such a responsibility to your team that seeing them fall apart when it’s over is just the worst thing.
“Dan and I really wanted to help and we felt Zack, as soon as we spoke ,was a guy we wanted to work with – his concern was for his team. We asked Zack if we could help him or any of his team right away.
It’s worked out well for all. Dean says, “Zack is a hugely valued addition to our team and we always want to add good people to our group.”
From the archives
Dean Banks: A Man on a Mission