Vladimirs (Vlad) Kruus, our Executive Chef at Fettes College, has been named School Food Chef of the Year at The Scottish School Food Awards for the second consecutive year.  

The awards were held at Glenalmond College on 20th February 2026. 

Vlad joined Fettes College as Executive Chef in November 2023 and has since refreshed the school’s menu with dishes like teriyaki salmon and sushi platters, which have been a hit among students and staff. One standout favourite is his chicken katsu curry, served with jasmine rice and chili-garlic pak choi—a dish that has quickly become a dining hall staple. 

Vladimirs Kruus, Executive Chef at Fettes College, said:   

“Being nominated for a second year is an incredible honour and something I’m truly proud of. To be recognised again as one of Scotland’s best school chefs means so much. Over the past year, I’ve continued to push myself creatively, developing fresh, seasonal menus that are both nutritious and exciting. Seeing students and staff embrace new flavours while still enjoying their favourites is what inspires me every day. It’s a privilege to play a part in shaping positive food experiences and introducing diverse ingredients and global cuisines to our school community.” 

Vlad spent a season as Head Chef at the five-star Balmoral Hotel before taking up his post at Fettes.  

As part of his culinary career, Vlad also worked as Head Chef at Apex Hotels and Sous Chef at Radisson Blu. 

John Hutchison, Catering Manager at Fettes College, said: 

“In the two years I have now known Vlad, I continue to be consistently amazed by his outstanding culinary knowledge, creativity, and genuine passion for food. His enthusiasm for flavours, presentation, and innovation knows no limits. Beyond his work in the kitchen, Vlad and his team actively support Fettes College’s relationships with its partner charities through fundraising events, special menus, and community initiatives, contributing positively to the wider school community. 

“He approaches every service with care and attention to detail, ensuring that every student receives a meal they will enjoy and that meets their nutritional needs, particularly those with specific dietary requirements. His commitment to excellence and service inspires the entire team and fosters a strong culture of pride within the kitchen.” 

The catering team runs regular theme days to celebrate different countries and cultures and introduce new foods to the students. The team always aims to cook nutritional food and have a well-stocked salad bar to ensure balance. 

Dedicated to sustainability and quality, Vlad and the catering team prioritise locally sourced ingredients, with over 90% of our food coming from Scottish suppliers. They also champion sustainable practices by consolidating orders from each supplier to minimise their carbon footprint.