Success speaks volumes for a true masterchef

But it’s safe to say Bruce Price isn’t one to let tired stereotypes stand in his way.

The three- time Scottish Chef of the Year has been profoundly deaf since birth, and never learned sign language due to his mother’s belief it would hold him back.

Now, at the age of 52, he oversees a brigade of 45 chefs across six separate restaurants at Crieff Hydro, where he has been executive chef for nearly five years.

Speaking to The Sunday Post, the dad- of- two insisted he had never brooded over his disability.

“I have never, ever l et my deafness restrict my ambition to become a great chef,” he added.

“I have never seen it as disadvantage.”

And his staff attest to his calm, collected demeanour in the kitchen – more likely to be seen having a

a you’re going into art school, you’re just sitting there at a desk. I enjoy that buzz, working with a team.

“And I think there are obvious parallels with technical drawing and cooking. You’re ‘engineering’ a dish, making it functional, and obviously making it look easy on the eye.

“My mum was into good, homecooked food. And my dad was into the garden side of it – growing vegetables, and tending to the greenhouse with the tomatoes in it. I first saw a lobster at home.”

As Bruce describes it, his mother wanted to “push him, make him stronger”.

Rather than signing his thoughts and i deas, he speaks them – occasionally writing things down for greater clarity.

And while new staff sometimes take a couple of w e e ks to fully understand him, his kitchen otherwise functions like any other.

Pal Shawn O’Connor, banqueting head chef at Crieff Hydro, has worked with Bruce for 14 years.

He said: “I don’t think you notice it. I sit and have full- blown conversations with Bruce about anything. There’s some words you get stuck on, but that’s it.

“Chefs are typically hot- headed and they do get stressed, but Bruce is the exception to that.”

Since his early days in New Zealand, Bruce has cooked all over the world, from Australia to Switzerland, China, Taiwan and now Scotland.

He’s worked in more than 10 restaurants and gained valuable experience with Michelin- starred chefs.

But his current role holds a special place in his heart. He said: “Crieff Hydro is not just a family- friendly place for guests – and an award- winning one – but it’s also a place with a great family feeling among staff.

“In a word, my role here is busy. There are six eating places across the resort and functions on top of that. Each eating place has its own head chef and some have satellite kitchens.

“We have 45 chefs working in the main kitchen.