UNALOME by Graeme Cheevers

Just 8 months after opening, UNALOME by Graeme Cheevers has been awarded one MICHELIN Star in the Michelin Guide 2022 – Great Britain & Ireland. An award that many believe to be one of the highest accolades in the profession of tantalising taste buds for discerning diners. A Michelin Star acquisition shows a restaurant to be of the highest quality.

One star in this well-respected guide showcases a restaurant for ‘outstanding cooking’, considering ‘the quality of the ingredients, the harmony of the flavours, the mastery of techniques, the personality of the chef as expressed in their cuisine and, just importantly, consistency both over time and across the entire menu’.

The arrival of Chef Cheevers and his dynamic team on 2nd June 2021 signified a unique and innovative addition to the thriving west-end culinary neighbourhood of Finnieston, Glasgow. With over half a million pounds invested into transforming the site, the property can truly be admired by both guests and its resident culinary creators. Having worked closely with his business partner, Chef Cheevers’ requirements were integral in the refurbishment process, ensuring the open kitchen benefited from the highest quality fixtures and fittings, as well as the most innovative, eco-friendly and high-tech cooking environment to showcase the teams’ skills. The dining room exudes elegance with high-quality interior design elements and provides a luxurious yet relaxed dining environment where guests are treated to a tranquil atmosphere. On offer is an ever-changing selection of menus, each plate showcases quality ingredients to the fullest in extremely clever and exciting flavour combinations.

UNALOME by Graeme Cheevers is the first solo venture from native chef Graeme Cheevers, drawing inspiration heavily from Japanese cuisine alongside traditional French cooking techniques. Chef Cheevers equates his style to the vast culinary encounters he has experienced since a young age.

Central to UNALOME by Graeme Cheevers’ ethos is its commitment to sustainability; both through a farm to fork approach to food provenance as well as in-house measures to maximise energy efficiency which include a state-of-the-art kitchen powered solely by electricity obtained from 100% green sources, an Evogro plant growing system, enzyme-based cleaning products and water saving guest toilets.

Chef Patron Graeme Cheevers on their newest accolade:

“Receiving this award means the world to me because this isn’t just my career, it is ultimately my passion. Opening UNALOME by Graeme Cheevers last year was a dream come true so to receive such recognition from the Michelin Guide for my craft, within my first solo venture, is still pretty hard to believe. The team and I have worked relentlessly to provide our guests with an experience that excites and fulfils them each visit and, from our guest feedback, I feel confident that what I am trying to create is working. This award emphasises the valued guest feedback and gives myself and the team the drive to keep progressing. I am so grateful to everyone involved; we will certainly be raising a glass to you all when celebrating.”

About Unalome and Chef Graeme Cheevers

Unalome, a Buddhist symbol representing the path to enlightenment along with the twists and turns of life along the way perfectly encapsulates Graeme’s journey and love affair with cooking, a voyage that has taken him from his hometown of Glasgow, venturing overseas to Singapore and the bright lights of New York, before returning to Scottish shores, working up to Head Chef position with Martin Wishart at Loch Lomond. After successfully retaining a Michelin star at the restaurant for five years, Graeme took on Head Chef responsibilities at the five-star, luxury Isle of Eriska Hotel in 2018 and after only a short spell, was again awarded a star in the Michelin Guide in 2020. Graeme’s journey to culinary peace and enlightenment has now led him to Unalome, his first solo venture back in his native Glasgow with the aim of a third Michelin star by year end.

Graeme classes his food as modern European and is often inspired by Japanese culture and cooking.

Graeme and his team work with some of the best Scottish suppliers from all over the country and further afield to give the diner the best possible produce. _________________

After discovering his passion for food whilst at school, Graeme has had a successful career working for numerous high-profile chefs and kitchens across Scotland. He secured his first role working for Geoffrey Smeddle at fine dining restaurant Étain.

Graeme then spent time overseas, learning from international chefs and developing his craft further. He has travelled to Singapore for various stages in Michelin standard restaurants and to New York, where he has staged with renowned chef Paul Liebrandt and with three-star Michelin restaurants Per Se and Eleven Madison Park.

Graeme was offered a commis position at the age of 21 after doing stages with Michelin star chef Martin Wishart’s Loch Lomond restaurant. He rose up through the ranks and was made Head Chef in under two years of starting at the restaurant. A year later the young chef was able to retain the highly coveted Michelin star awarded under the leadership of former Head Chef Stewart Boyles and held it for five consecutive years.

Graeme took the position of Head Chef at The Isle of Eriska Hotel in Summer 2018 and was awarded a star in late 2019 for the Michelin Guide 2020. Following the Covid-19 pandemic, Graeme took the leap and started his own venture, Unalome by Graeme Cheevers in Glasgow’s Finnieston area.

He is a multi award-winning chef, has participated in live cookery demos at Scotland’s Foodies Festival and is regularly profiled in the media with his dishes and recipes.