Graeme Cheevers

Chef Graeme Cheevers' culinary philosophy is built on an unwavering commitment to ambition, relentless focus, and exceptional hard work, viewing his dedication to cooking as an inherent, all-consuming passion. He firmly believes in the power of declaring one's goals and sacrificing tirelessly to achieve them, particularly in the pursuit of Michelin-starred excellence. His kitchen is his sanctuary, a space where his confidence flourishes, and his "addictive personality" drives continuous creativity to avoid stagnation and foster constant evolution. At the heart of Cheevers' cuisine is a profound respect for provenance and seasonality, with his menus serving as a "culinary map of Scotland." He champions the "best of Scotland's larder," sourcing prime ingredients such as Orkney scallops, Loch Fyne langoustine, North Sea cod, and Borders roe deer, cultivating close relationships with suppliers to ensure only products he is "completely happy with" reach his kitchen. This commitment guarantees unparalleled freshness and quality, forming the foundation of his ingredient-led expression. His overarching vision is to deliver "unforgettable dining experiences" that seamlessly blend "precision, creativity, and warm Scottish hospitality." Cheevers aims to craft "tasty food" that is both accessible and refined, ensuring dishes are never overly complex or intimidating to the diner. Ultimately, guest satisfaction is his paramount measure of success, as he strives to elevate Scotland's culinary landscape to a world-class dining destination through confident, high-quality cooking. Chef Graeme Cheevers' signature approach is a masterful confluence of "modern European cuisine," meticulously grounded in "classic French foundations," and imbued with the refined discipline of "Japanese techniques." His technical style is defined by a rigorous "less is more" philosophy: dishes are conceived with an initial breadth, then painstakingly stripped back to their essential elements to achieve an elegant simplicity. This disciplined method ensures "honest flavours" are paramount, avoiding "too many flavor combinations that are a bit wild or crazy" in favor of a sophisticated, balanced palate. His plating and flavor profiles are characterized by "carefully calibrated contrasts, poetry and precision." While maintaining a high level of refinement, Chef Cheevers occasionally introduces "playful elements and unexpected international additions," demonstrating both artistry and a willingness to delight. The open kitchen at Unalome enhances the dining experience by offering a "sense of theatre," allowing guests to observe the meticulous preparation. He is an artist in balancing components, ensuring "superlative" ingredients harmoniously combine to highlight their inherent best qualities. Among his exemplary dishes that embody his signature style are: * **Roasted Goodnargh duck with raspberry, beetroot, endive and Andaliman wild pepper sauce** (Unalome) * **Turbot with smoked mussel sauce and cauliflower** (Unalome) * **Marinated sea bream with imsakiye, finished with Evogro-grown micro dill Dukat** (Unalome, showcasing Japanese influence and fresh, in-house herbs) * **Hand-dived Orkney scallops with Muscade pumpkin, sea buckthorn and finger lime** (Loma, a prime example of Scottish produce elevated with international flair) * **Roasted saddle of Borders venison alongside beetroot purée, Japanese quince, salsify and Kampot pepper sauce** (Loma, illustrating sophisticated game preparation with global accents)

Career

• Chef (early career) at The Peat Inn, Scotland
• Stagier (early career) at Various Michelin standard restaurants, Singapore, Belgium, Holland
• Chef at Martin Wishart at Loch Lomond, Loch Lomond
• Stagier Chef at Per Se, New York
• Stagier Chef at Eleven Madison Park, New York
• Stagier Chef at The Elm Restaurant, New York
• Head Chef at Martin Wishart Loch Lomond, Loch Lomond
• Executive Head Chef at Isle of Eriska Hotel, Spa & Island, Oban
• Head Chef / Director at Unalome by Graeme Cheevers, Glasgow
• Chef-Owner/Director at Loma by Graeme Cheevers, Loch Lomond

Mentored by Geoffrey Smeddle, Paul Liebrandt, Martin Wishart.