Sergejs Savickis - Head Chef
Sergejs joined us as Sous Chef just before Hogmanay 2015 - and set straight to work at one of the busiest times of the year for the hotel kitchen. In autumn 2017 Sergejs took up the role of Head Chef and we are delighted that his hard work and culinary creativity was recognised at the 2018 Scottish Food Awards where Sergejs was named Young Chef of the Year 2018.
Originally from a small town in south west Latvia, Sergejs studied away from home before joining Latvian Railways where he worked with rolling stock. He'd always loved cooking though and after moving to Scotland at aged 22, Sergejs worked in Glasgow hotels, trained as a Chef and became a Commis Chef at One Devonshire Gardens and Dunblane Hydro. He then worked his way up until most recently working as an accomplished Head Chef at a seafood restaurant in St Andrews.
It was while there that Sergejs took part in the Scotland. A Spirit of its own campaign for Visit Scotland. In the #scotspirit video campaign Sergejs shared his passion for seafood with the nation.
Sergejs loves life on the West Coast and is a great fan of fresh, local produce that's sustainable and with known provenance. He enjoys working with our local fishermen and suppliers to find the very best local, seasonal produce. What inspires our Head Chef's dishes? It's simple - the seasons influence every dish bringing together ingredients that work beautifully together.