Andrew Fairlie Scholarship 2022

Meet the Finalists - Lee Christie

Lee Christie, Commis Chef, Gleneagles

Where are you originally from?

I grew up living between Scotland and Barbados. My Grandmother raised me in Barbados, and I would then return home to spend time with my family in Glasgow.  I now live in Auchterarder in Perthshire. I thoroughly enjoy the open space and quiet area.

What inspired you to apply for the scholarship?

I have been fortunate enough to work alongside some very inspirational chefs. I currently work with Liam Rogers who has inspired me to enter the Andrew Fairlie Scholarship. I have spent time working with Mark Donald both at the Balmoral and at Glenturret. Jonnie Fergusson is another young chef who I look up to. Jonnie won the Roux Scholarship and one day I would also like to enter this competition.

Can you give us a brief description of your career to date?

I started cooking in kitchens at 15 in a restaurant called the Black Dove in Shawlands, and I went to The City of Glasgow College at the same time to gain my level 5 professional cookery certificate. At 17 I started to work at Chardon d’Or with Brian Maule and at the same time I would travel through to Edinburgh to do 2 days a week at the Balmoral Hotel in the pastry kitchen with Ross Sneddon. At this point I was also juggling an HND in professional cookery at the college and entering competitions like the Gibby scholarship and the Country Range Student Chef Challenge. In 2021 I moved to The Gleneagles Hotel working in the fine dining Strathearn restaurant. I have also completed stages to “Restaurant Number One”, “Midsummer House”, and “La lique at Glenturret”.

What does it mean to you to have been shortlisted for the finals of the scholarship?

I see reaching the finals of the Andrew Fairlie scholarship as a career changing opportunity. I am over the moon to get this far. I will grasp the challenge with both hands, I am determined to do my family and close friends proud.

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

I have wanted to be a chef since I was 11 years old. My Nana, who has been a massive influence in my life, would take me to eat out regularly. She would get me to score the dishes we ate out of ten. My favourite dish was sticky toffee pudding, and we spent a lot of time trying to find the best one in Glasgow. I used to cook a lot in her house and there was nothing else I wanted to do than become a proper chef.

What do you love about working as a chef?

I get a great sense of fulfilment in taking ingredients and being able to transform them into a dish that gives people pleasure. I really like learning about the technical aspects of cookery and understanding what makes things work. I enjoy the challenge of mastering a craft and the journey that it takes. I love it.

What is your favourite Scottish ingredient to work with? And why?

My favourite Scottish ingredient is hand dived scallops. I love the sweet delicate flavour of the meat. The way they are sustainably harvested by divers is fascinating. I really hope to get the chance to dive for them myself one day. There is no doubt in my mind that Scotland has the best shellfish in the world.