Aged 34, 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
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 and then at his Michelin starred restaurant, The Peat Inn.
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 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.
