Man Behind the Chef: Graeme Cheevers

The  Staff Canteen

The Staff Canteen

Editor 17th February 2017

In association with


In the build up to The Staff Canteen Live 2017 - supported by Westlands, at ScotHot 2017, we are taking a closer look at the chefs who will be joining us on stage.

We dig a little deeper to find out what they are hiding under those chef whites –next up is Graeme Cheevers, head chef of Martin Wishart at Loch Lomond, which holds a star in the Michelin Guide UK.

Graeme Cheevers has been head chef at Restaurant Martin Wishart, Cameron House Hotel, Loch Lomond for five years. The accomplished young chef has risen through the ranks at an incredible pace thanks to his hard work and dedication.

At 21, Graeme was given a commis position in pastry after four months’ work experience at the restaurant. His hard work and dedication to the role didn’t go unnoticed and he was offered the job as head chef by Martin two years later.

Graeme Cheevers
Graeme Cheevers

What item of food do you hate cooking?

To be honest I don’t really like pork loin.

What food, if any, are you allergic to?

No, none at all, although I have recently developed a slight allergy to shellfish.

What’s your favourite ingredient to work with?


What’s your guilty pleasure food?

I would say soft tail crab, Asian style, fried.

What three ingredients would you take with you to a desert island and why?

I would take salt, butter and flour.

If you weren’t a chef what would you be?

I would be in the army.

What radio station do you listen to in the kitchen?

Occasionally we’ll listen to radio 1.

What other kitchen would you most like to work in?

Probably Martin Wishart’s in Leith.

Traditional cooking methods or modern techniques?


Why did you choose to get involved with The Staff Canteen Live?

I would say it’s because of the amount of work Mark has put in to promoting myself and the company here.

The  Staff Canteen

The Staff Canteen

Editor 17th February 2017

Man Behind the Chef: Graeme Cheevers