Roy Brett is a real chef’s chef with the track record to prove it.
Born and educated in Edinburgh, he started his career as an apprentice at Edinburgh’s Caledonian Hotel before moving to the Savoy Grill in London.
Then followed a period as Head Chef at One Devonshire Gardens in Glasgow before Roy returned to London to work with Mark Hix at Le Caprice.
Roy then became Executive Chef at Malmaison before joining Rick Stein in Cornwall. While Rick and Roy worked together, Stein’s flagship restaurant in Padstow was named Restaurant of the Year for four consecutive years.
In 2007 Roy returned to Scotland as Chef Director at Dakota Hotels, opening branches at Euro Central and then Forth Bridge shortly afterwards. Under his care, Dakota became the first Scottish restaurant to earn an accreditation for sustainable sourcing from the Marine Stewardship Council.
Roy launched Ondine in September 2009 and since then it has gone on to achieve critical acclaim and win a string of awards including Chef of the Year and the food prize at the Spirit of Scotland Awards. Last year, Ondine was rated The Good Food Guide’s Scottish Restaurant of the Year and it is the AA’s current Scottish Restaurant of the Year. In a rave review in The Observer, critic Jay Rayner called Ondine “Edinburgh’s rock” and fellow chef Tom Kitchin said it was one of his favourite place to eat out in Scotland.
In addition, Ondine has been placed 24th in the list of UK Top 100 Restaurants.
Roy is committed to sustainable seafood and works with small local suppliers ranging from fishermen to foragers to ensure the story of the ingredients is told on the plate. He has also advised the Scottish Government on food policy and First Minister Alex Salmond is a frequent visitor to Ondine.
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