n in Glasgow in 1976 and was brought up in the same city. During catering collage a work placement lead him to One Devonshire Gardens and to the kitchen of Head Chef, Andrew Fairlie. This was a meeting that changed his life and career. Upon completing his collage course in Professional Cookery Stevie returned to One Devonshire Gardens and begun what would become a 26 year working relationship between the two men. Stevie worked his way through the ranks of Andrew’s kitchen and then Stevie moved to The Gleneagles Hotel with Andrew as part of the opening team. At Restaurant Andrew Fairlie Stevie rose to the role of Head Chef. Andrew sadly passed away in early 2019. Stevie has taken over the reigns of the business now continues Andrew’s life long work.
Stevie discovered his genuine passion for the industry working part time in hotels and restaurants while he studied at Glasgow Collage of Food Technology. “I quickly realised that hard graft, a perpetual focus on quality and fastidious attention to detail was what defined a good kitchen”.
Restaurant Andrew Fairlie is currently the only 2 Michelin star restaurant in Scotland. Stevie has been the Head Chef there for the past 12 years. My key role is creating and evolving new dishes with my senior team and ensuring we oparate with great consistency. As significant though is my role in driving the culture of the restaurant. There is a lot to be said for setting a positive work environment with enthusiasm and good humour. I have also learned how critical development and mentoring is crucial to a whole team. At the restaurant we take great pride in nurturing and growing our own talent.
Our dedicated walled garden is a constant source of inspiration and innovation for our cuisine. Keeping it simple is sometimes the hardest thing to achieve. However, we manage to create clean and elegant dishes using both classical and modern techniques. This coupled with our access to the most amazing Scottish produce gives our cooking a real edge.
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