Graeme Cheevers

Chef/ Owner Unalome, Glasgow & Loma, Loch Lomond

• What was your favourite subject at school?

Unfortunately I was not academic at all, I hated school and every subject so much so, that I left when I was 15 to attend college and learn to cook instead.

• What was your first job?

My fist job was at my local golf course when I was 12. I didn’t like golf or have the patience for it so I caddied for my father and soon ended up in the kitchen making filled rolls and pies for the golfers, that’s where I got the cooking bug.

• Which is your favourite restaurant /hotel?

Favourite restaurant…. Would have to be Per Se in New York for the view over central park, closer to home The Glenturret is outstanding.

Hotel ….I would have to and must say Cameron House…… the view cannot be matched.

• How do you inspire your team

I am a man of a few words so I sometimes find it difficult to inspire with chats. I hope that my story and career path gives them inspiration

I get around this by buying the best ingredients and exotic ingredients that many of my team may not have seen or worked with before. This keeps the ever chaning menu interesting and I hope that gives them the inspiration.

I hope that my story and carrer path gives them inspiration they need to work hard and hopefully become better than me, then my job has been done.

• Which person in hospitality have you most admired / inspired you?

It would have to be Jamie Oliver and Gordon Ramsay at the start. They were my biggest inspiration as they got me interested in cooking from around the age of 11. Back then there was a limited amount of chefs in the media or on t.v, not like today when there is always a cooking show on.

Later it would be my old boss Martin Wishart once I got a little better at cooking he put me on the right path and it took me all over the world.

• How do you manage your stress levels?

Dealing with stress is often hard, I used to be very hot headed. Having an open kitchen helps with keeping calm and less stressed. It helps talking to the guests (as long as they have enjoyed the experience haha)

• Instagram, Twitter or Facebook – and why?

I always enjoyed twitter for the funny chats, Instagram came along and has been great for chefs but I also think its made things a little easy. Before if you wanted to experience a 3 star and see the food you had to travel and visit. Now some people think that looking on Instagram is almost the same.

It’s not all negative though, it does give a lot of inspiration to many.

I don’t even no how to work facebook so I will stick with twitter!

• If you had not gone into hospitality, where do you
  think you would be now?

If I wasn’t in hospitality I would probably be in the army. I have always had a keen interest in this and think our armed forces deserve more credit.

• What did you do on your last days off?

When was that???? Haha I am about to open my second restaurant so days off have been sparce, but my last day off I just went for some authentic Chinese food with my wife and daughter for a quick lunch. I love eating styles of food that I don’t cook in my restautant.

• What do you do to relax, to support your wellbeing?

I’m pretty simple I like going for lunch and in the autumn I enjoy going a drive and picking wild mushrooms