Neil was born, raised and educated in Scotland where he graduated with a Masters degree in French from the University of St Andrews.
He trained at Leiths School of Food and Wine and then under M.O.F. Franck Ferigutti and Thierry Marx at Michelin starred restaurants and Brasseries in the Bordeaux region of South West France.
Neil returned to London to teach at Leiths, latterly as a senior teacher whilst obtaining his PGCE. His culinary credits also include senior management at Le Cordon Bleu, London and Master Craftsman of the Craft Guild of Chefs.
In 2010 Neil founded Cuisto Ltd, an international Food Business Consultancy with clients ranging from Michelin Star Chefs such as Atul Kochhar to Group SEB and Westye Group. Further partnership with Chris Barber Food Solutions included extensive projects for the likes of IHG and Genting Casinos as well as many independant start-ups and restaurateurs.
In 2015 Neil moved to Andalucia with his wife and family to direct the estate of David Sainsbury.
Neil continues his involvement in F&B consultancy in Spain and abroad. Recents projects have included La Fructuosa Hotel, Gaucin as well as partnership with James Adams Food Consultancy in London.
Food styling and photography is an additional passion for Neil who has recently published a number of photography books.
F&B Research and Development
Start Up and Turnaround
Individual and Team