Our Team
Dean Banks
Dean Banks is the CEO and founder of Dean Banks Group, a leading Scottish hospitality company he established following his rise to prominence as a celebrated chef. Starting his culinary journey at 15 in Arbroath—famous for the Arbroath Smokie—he trained at Rick Stein’s Seafood Restaurant, worked in Michelin-starred kitchens, travelled to over 40 countries absorbing global flavours, and reached the finals of MasterChef: The Professionals in 2018. He launched Haar in St Andrews in 2019 (now 4 AA Rosettes and Michelin Guide featured), followed by Dulse, Dean Banks at The Pompadour, Dune, Temple Lane, spirits brands like Lunun Gin and Mond Vodka, and innovative concepts. As CEO, Dean drives the group's vision for sustainable Scottish fine dining, seafood excellence, expansion, and culinary innovation while championing local sourcing and team growth.
CEO
Ruairi Mitchell
Ruairi has been a key figure in the group's operations since at least 2019, initially as General Manager for Haar Restaurant. He advanced to Operations Manager around 2020 and now holds the Operations Director role, overseeing the fast-growing portfolio of fine dining restaurants, boutique hospitality, delivery services, and spirit brands. Ruairi focuses on operational growth, allowing the chef to concentrate on culinary aspects while Ruairi and the team handle expansion and day-to-day management.
Operations Director
Marketing DirectorRoss Mcgregor
Ross McGregor is the Marketing Director (and business partner) at Dean Banks Group, overseeing brand strategy, digital marketing, content creation, and promotional campaigns across the chef-led portfolio. With expertise as an agency MD, digital marketer, nightlife expert, and food & drinks specialist, he drives visibility, growth, and innovative storytelling for the group's acclaimed Scottish hospitality venues and concepts. Ross has been integral since early expansions, heading new divisions and collaborating closely with Dean Banks on launches and awards.
Head of FinanceDaisy Renton
Daisy Renton is the Head of Finance at Dean Banks Group, overseeing financial strategy, budgeting, reporting, and compliance for the rapidly expanding chef-led hospitality empire. With strong expertise in financial management within the hospitality sector, she ensures fiscal health across venues like Haar, Dulse, Dean Banks at The Pompadour, and emerging concepts, supporting sustainable growth, investments, and operational efficiency for the group's acclaimed restaurants, bars, and spirits brands.
Jenny Hunter
Jenny Hunter is the Operations Manager at Dean Banks Group, responsible for the seamless day-to-day running of the group's expanding portfolio of restaurants and bars. With extensive experience in high-end hospitality operations, Jenny ensures exceptional standards are maintained across all venues while supporting the group's ambitious growth plans in fine dining, seafood, and lifestyle concepts.
Operations Manager
George Sharpe
George Sharpe is the Group Executive Chef at Dean Banks Group, leading culinary excellence across the portfolio including Haar (now 4 AA Rosettes), Dulse, 1925 at The Pompadour, and other venues. An award-winning chef with over 15 years in Michelin-starred and multi-rosette kitchens, he champions sustainable Scottish cuisine, precision, innovation, and team development. George has driven key achievements like elevating Haar's accolades and inspiring the next generation of chefs.
Executive Chef
Head of SalesJenna Carberry-Main
Jenna Carberry-Main is the Head of Sales at Dean Banks Group, driving revenue growth and commercial partnerships across the chef-led hospitality portfolio including Haar, Dulse, 1925 at The Pompadour, and emerging concepts. With proven expertise in sales, marketing, business development, and events from prior roles at C&C Restaurant Group, she joined in January 2025 and plays a pivotal role in expanding the group's acclaimed Scottish dining experiences, bars, and spirits brands through strategic sales initiatives and brand elevation.