Two rising Scottish chefs have been awarded the prestigious HIT Scotland scholarship, an immersive culinary training experience at Auguste Escoffier School of Culinary Arts in Boulder, Colorado. Delivered in partnership with Gecko Hospitality and Escoffier Global Solutions, this international initiative connects emerging Scottish talent with global culinary leaders.
This year’s recipients are:
- Kaitlyn McGibbon, 21, chef de partie at Hazel restaurant at the AC Marriott Hotel in Glasgow
- Ben Smith, 21, chef de partie at Cameron House Hotel on Loch Lomond
Both chefs will travel to Escoffier’s Boulder campus for a five-day training experience, running Sept. 8–12, 2025. The immersive lineup includes intensive kitchen lab instruction, pastry and plating techniques, a whole-animal butchery session, and a signature farm-to-table experience. Participants will also receive 12 months of access to ESource, Escoffier Global Solution’s online learning platform, and serve as Escoffier Global Ambassadors.
“This scholarship goes beyond skills development—it provides the kind of exposure and mentorship that can shape a career,” said Nicole Bertelli, director of partner services at Escoffier Global Solutions. “Kaitlyn and Ben have shown exceptional initiative and curiosity. We’re eager to support their next step and welcome them into Escoffier’s international learning community.”
Throughout the week, the chefs will engage in culinary exploration both on campus and across Boulder’s acclaimed food scene—visiting Escoffier Farm To Table® Experience partner farms, connecting with local purveyors, and participating in shared meals that reflect the city’s commitment to sustainable and seasonal cuisine.
“This opportunity gives early-career chefs space to grow—not just as culinary professionals, but as leaders,” said Sheila Hale, vice president of international operations at Gecko Hospitality. “We value training that challenges, inspires, and connects people across borders, and this partnership does exactly that.”
Both chefs have recently completed professional cookery programs in Scotland and currently work in high-end hotel kitchens where they lead stations and mentor younger staff. McGibbon brings a strong interest in pastry and kitchen leadership, while Smith has focused on classical French cuisine and sustainable sourcing.
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“We believe in investing in talent at the right time—and the right time is early,” said David Cochrane MBE, Chief Executive of HIT Scotland. “This experience will give Kaitlyn and Ben new tools, perspectives, and confidence that will serve them throughout their careers. Our goal is to develop Scotland’s future culinary leaders—and we couldn’t ask for better ambassadors.”
“We know that culinary education thrives when it brings together diverse perspectives and shared purpose,” said Kirk T. Bachmann, president and provost of Auguste Escoffier School of Culinary Arts in Boulder. “Escoffier students come from Boulder, Austin, and countries around the world through our online programs, forming a diverse and dynamic learning community,” added Bachmann. “Welcoming Kaitlyn and Ben to our campus brings that global spirit to life. Working alongside our professional chef instructors, they’ll not only get the chance to refine their skills, but also engage in a deeper exchange of culture, technique, and perspective.”
Following their return to Scotland, the chefs will reflect on their experience and continue to represent Escoffier Global Solutions as digital ambassadors.
