Meet the Finalists

Luke Atagan, Senior Chef de Partie, Old Course Hotel, St Andrews

Q: Where are you from originally?  Where did you grow up, and where do you live now?

I’m originally from Forfar, Angus, where I grew up. Two years ago, I moved to Cupar, Fife to be closer to the Old Course Hotel and the opportunities it has provided for my career development.

 Q:‍ ‍What inspired you to apply for the scholarship?

 I applied because I genuinely enjoy pushing myself and stepping outside my comfort zone. I believe every experience, whether challenging or rewarding, helps make you a better chef. The opportunity to learn, develop new skills, and gain insight from some of the best people in the industry is something I couldn't pass up.

The HIT Scotland Andrew Fairlie Scholarship is one of the most respected opportunities in Scottish hospitality, and Andrew Fairlie's legacy is hugely inspiring. To be considered, let alone become a finalist, is incredibly special and something I am very proud of. It would be a unique chance to grow both professionally and personally while honouring the standards of excellence that Andrew Fairlie represented.

Q: Have you always wanted to be a chef?  What made you choose this career?

No, I didn't always plan to be a chef, but hospitality was never far away. My dad was a chef, and being around kitchens from a young age gave me an appreciation for the industry. As I gained more experience, I developed a real passion for cooking and the hospitality profession. Hospitality is in my DNA, and once I caught the bug, I knew this was the career I wanted to pursue. It gave me the opportunity to keep learning, and the satisfaction of creating memorable experiences through food which I love.

 Q: What do you love about working as a chef?

I love the combination of creativity, teamwork and the opportunity to make people happy through food. Working with fantastic ingredients and constantly learning keeps every day interesting. There's nothing quite like seeing a guest's reaction to a dish or having them come to the pas to say thank you. Those moments make all the hard work worthwhile.

I also take great pride in supporting junior chefs and helping them build their confidence and skills. Working in a 3 AA Rosette restaurant is demanding, but it gives me the chance to learn from talented people, push myself every day and be part of delivering something truly special for our guests.

 Q: What is your favourite ingredient to work with? And why?

Fish has always been my favourite ingredient to work with. I love its versatility and the skill it takes to get the very best from it. Working at the Old Course Hotel, with the sea right on our doorstep, we're incredibly lucky to have access to outstanding local seafood. There are so many ways to prepare and utilise fish, and I enjoy the challenge of letting the ingredient speak for itself.

I also appreciate the sustainability aspect of working with fish. By sourcing responsibly and making the most of the catch available to us, we can support local suppliers, celebrate seasonal produce and help ensure these incredible ingredients transfer to the guest’s plate and also the creativity that can come from fish. Given the care and respect, it deserves, I genuinely believe a beautifully cooked piece of fish can rival any steak and create a truly memorable dining experience that puts a smile on our guest’s face.

 Q: What are your hopes for your future career as a chef?

My long-term ambition is to open my own successful seafood restaurant, showcasing the incredible quality of Scotland's coastal produce and creating memorable dining experiences for guests.

Alongside that, I hope to inspire and develop the next generation of chefs. Throughout my career, I've benefited from learning from talented and supportive people, and I would like to pass that knowledge and passion on to others. Success for me isn't just about running a restaurant; it's about creating opportunities, developing people, and contributing positively to the industry that has given me so much.