Alasdair joins Banca di Roma from the Glasgow institution the Ubiquitous Chip where he was Senior Sommelier for the last 3 ½ years. Having grown up in Largs on the River Clyde Alasdair has spent nearly 2 decades in Hospitality and has worked in One Devonshire Gardens in the West End of Glasgow in a variety of roles from Chef de Rang to Head Bartender and Restaurant Supervisor, The Three Chimneys on the Isle of Skye as a Chef de Rang and Portavadie Marina on Loch Fyne as Food & Beverage Manager all in Scotland. As well as the 1 Michelin Starred The Samling as a Chef de Rang, Storrs Hall as Food & Beverage Manager and The Ryebeck as Operations Manager all in the Lake District