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.

  • What is the best thing about your current job or role in the industry?

My best thing about my current role is being able to walk into my restaurant and cook my dishes for guests each day

  • What was your first job in the hospitality/foodservice or tourism industry?

My first job was in a golf club kitchen when I was 14 when my father was out on the golf course.

  • Who has been your biggest influence during your career?

Chef Martin Wishart for his love for the industry, hard work and not stand still attitude. 

  • What key piece of advice would you give the future generation of hospitality professionals?

Work hard and soak up as much knowledge as possible before finding what is really for you.

  • What is your favourite restaurant or type of food?

My favourite restaurant is Ron Gastrobar in Amsterdam as the food is as electric as the atmosphere.

  • What is your favourite dish?

My favourite dish on a day off would have to be a good steak and chips.

  • What is your favourite drink?

I do enjoy a Monkey 47 gin and tonic or a good glass of Brunello di Montalcino.

  • What or who are you looking forward most to see or meet at ScotHot 23?

I am mostly looking forward to the cooking demonstration and catching up industry contacts.