Cameron House welcomes globally acclaimed Bryan Cremey as Head Pastry Chef

Cameron House on Loch Lomond has named Bryan Cremey as its new Head Pastry Chef. The luxury resort, set within Trossachs National Park, welcomes a chef with nearly two decades of experience across the globe. Cremey will now lead the pastry team through the festive season and into the new year. Bryan Cremey’s journey in pastry began 19 years ago in Villefranche-de-Lauragais, France. Since then, he has honed his craft in Melbourne, Tokyo, and London, working in some of the world’s top restaurants and hotels. Most recently, he served as Pastry Sous Chef at Raffles London at The OWO in Whitehall.

Cameron House sits on the shores of Loch Lomond, offering 208 bedrooms, multiple dining venues, and an award-winning spa. The resort also features a marina, two golf courses, and Cameron Lodges—a collection of 115 self-catering lodges, cottages, and apartments. Cremey’s approach focuses on simple, organic ingredients transformed into refined dishes. His aim is to highlight natural flavours through creative plating and thoughtful combinations. With the festive period approaching, he will guide the pastry team in delivering memorable desserts for guests.

The appointment brings a seasoned pastry chef to one of Scotland’s most prestigious resorts. Cremey’s global experience and dedication to quality ingredients will shape the dining experience at Cameron House. Guests can expect elevated desserts that reflect both tradition and innovation.