Unalome is Graeme’s first solo venture following on from a very successful career to date at Martin Wishart at Loch Lomond and the luxury Isle of Eriska Hotel. He won the industry’s top accolade, a Michelin star, whilst working in both venues. He has also been awarded a Michelin star at Unalome by Graeme Cheevers in February 2022 after just eight months and has retained it each year.
Graeme classes his food as modern European and is often inspired by Japanese culture and cooking.
After discovering his passion for food whilst at school, Graeme has had a successful career working for numerous high-profile chefs and kitchens across Scotland. He secured his first role working for Geoffrey Smeddle at fine dining restaurant Étain.
Graeme has spent time overseas, learning from international chefs and developing his craft further. He has travelled to Singapore for various stages in Michelin standard restaurants and to New York, where he has staged with renowned chef Paul Liebrandt and with three-star Michelin restaurants Per Se and Eleven Madison Park.
Graeme was offered a position at the age of 21 after doing one day of work experience a week at Michelin star chef Martin Wishart’s Loch Lomond restaurant. He rose up through the ranks and was made Head Chef only two years after starting at the restaurant. A year later the young chef was able to retain the highly coveted Michelin star and held it for five consecutive years.
Graeme took the position of Head Chef at the five-star, luxury Isle of Eriska Hotel in 2018 and was also awarded a star in the Michelin Guide 2020.
Following the Covid-19 pandemic, Graeme took the leap and started his own venture, Unalome by Graeme Cheevers in Glasgow’s Finnieston area.
In June 2025 Graeme Cheevers opened LOMA by Graeme Cheevers. An intimate fine-dining restaurant set on the banks of Loch Lomond, within the iconic Cameron House estate. Created by Chef Graeme Cheevers and the team behind Michelin-starred UNALOME by Graeme Cheevers, LOMA offers a refined, yet relaxed dining experience rooted in exceptional Scottish produce, seasonality and thoughtful technique.
The name LOMA draws inspiration from its extraordinary setting — Loch Lomond — while maintaining a subtle connection to Chef Cheevers’ Michelin-starred restaurant, Unalome. The restaurant’s philosophy centres on simplicity, precision and a deep respect for ingredients, delivering dishes that are elegant, expressive and quietly confident.
With a carefully curated wine list, warm contemporary interiors and a focus on genuine hospitality, LOMA is designed to be both a destination restaurant and a place of return — celebrating modern Scottish dining with a twist in one of the country’s most breathtaking locations.
What do you think are the greatest opportunities for the Scottish tourism, retail and hospitality industries in 2027?
I think the greatest opportunities lie in increased demand from international tourism beyond just the summer months which I have personally seen grow year on year, capitalising on this with many new hotel, restaurant and attraction openings.
What are you looking most forward to seeing, meeting, or attending at ScotHot?
I am looking forward to seeing new innovative products and equipment all under one roof, meeting new contacts and attending industry debates and seminars.
Why do you think events like ScotHot are important to the industry?
Chefs and restauranteurs are all busy people so sometimes it is hard to make time to catch up with colleagues, ScotHot allows everyone to be at the same place and allows us all to catch up with friends and make new contacts.
