Man Behind the Chef: Graeme Cheevers

The Staff Canteen

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 17th February 2017

Man Behind the Chef: Graeme Cheevers