Andrew Fairlie Scholarship 2025
Meet the Finalists - Sandeep Satheesan
Junior Sous Chef, Kimpton Blythswood Square
Where are you from originally, where did you grow up and where do you live now?
I’m originally from India but spent the first half of my life growing up in the Middle East. I later returned to India to complete my schooling and college. After several years working in Dubai, I moved to Glasgow two years ago, which has been home ever since.
What inspired you to apply for the scholarship?
When I first moved to the UK, I was based in Birmingham while my wife was in Glasgow, and I was looking to relocate here. During that time, as we researched places of true culinary caliber in Scotland, I came across Restaurant Andrew Fairlie. The more I learned about Andrew Fairlie’s history, his philosophy, and what the scholarship represents, the more I felt drawn to it.
When the applications opened and my Head Chef Sean mentioned it, I didn’t think twice — I knew I had to apply. On a personal level, this scholarship represents a chance to step out of my comfort zone, challenge myself, and overcome the fear of something entirely new.
Have you always wanted to be a chef, what made you choose this career?
I’ve always been passionate about cooking, but coming from a family where most people are engineers or doctors, choosing hospitality wasn’t easy. At first, my family was hesitant, especially since there weren’t many Indian chefs who had made it internationally. Instead of discouraging me, that became my inspiration — to be someone young people could look up to in this profession. When my family saw how much joy and fulfillment this path gave me, their support grew, reinforcing my choice to become a chef.
What do you love about working as a chef?
What I love most about being a chef is that it constantly pushes me to grow — to do better than I did yesterday. The kitchen humbles you, challenges you, and rewards you all at once. There’s a deep satisfaction in knowing that every day, through repetition and reflection, you’re sharpening your craft and understanding yourself a little more. Cooking has become more than a profession for me — it’s a journey of discipline, creativity, and self-discovery.
What is your favourite ingredient to work with and why?
One ingredient I’ve really enjoyed working with in Scotland is mackerel. It’s such a versatile fish — bold in flavor, beautiful when handled with care, and adaptable to so many techniques, from curing and smoking to grilling or lightly pickling. It’s also great value for the GP, which makes it both a creative and smart choice in the kitchen.
What are your hopes for your future career as a chef?
My hope for the future is to continue learning from some of the most inspiring kitchens in this country and use those experiences to shape my own voice as a chef. I want to build something that reflects both excellence and empathy — a kitchen where creativity, respect, and mentorship thrive side by side. Ultimately, I want to help move the industry forward and leave it stronger, kinder, and more inspiring than when I first stepped into it.