Papamacs is owned by Scott and Lisa Keenan, a Johnstone boy and a Renfrew lass, married since 2007. The name Papa Mac comes from Lisa's side of the family. Papa McIntosh, or Jimmy to his close friends and family, was head of the McIntosh Clan. He loved nothing more than having family and friends round to relax, socialise and most importantly eat good food! Many a great recipe was created, tasted and talked about round the kitchen table.

Sadly Papa Mac hung up his apron strings in February 2010 and he's sorely missed by the whole family. He generously left a financial contribution to Scott and Lisa, with the instruction that it wasn't to be spent on bills. So Scott and Lisa set about creating a restaurant for the family, something that they could build for their family to run near their home, serving the local community. The company formed in late 2010, and Papamacs opened (as Papamacs Deli Bistro) in spring of 2011. As Lisa and Scott prepared to start a new chapter of family life with their own restaurant, they thought the name Papamacs was a great way to keep Jimmy with them, in spirit at least. And boy did he like his spirits! 

Meet the family

Chef and proprietor Scott Keenan is a decorated and highly experienced fine dining chef, with a background in some of Scotland's most prestigious kitchens. Training at a variety of eateries from small rosetted kitchen Number 16 Byres Road to grand Perthshire Estate Kinnaird, stopping off at local Michelin-starred restaurant Braidwoods of Dalry on the way, Scott has come a long way from working in a burger joint on the weekends as a teenager! Three years as Head Chef at MacCallums of Troon and most recently a stint in pastry over at Cameron House rounding out his experience, and Scott was ready to start a new chapter in his life as a restaurant owner, with lots of help from his wife Lisa Keenan (nee McIntosh). As it turned out, Papamacs wasn't the only new chapter in the Keenan/McIntosh story, as Scott and Lisa had their first child together, Dylan (Little Chef), in 2013.