Roy Brett
Edinburgh-born Award Winning Chef Roy Brett has spent over 23 years in the industry, honing his skills with some of the country's top chefs including Rick Stein and Mark Hix.
Chef Roy Brett is uncompromising on seasonality and sustainability. Along with his kitchen team, Roy has scoured the country, seeking out the very best ingredients that will allow his restaurant dishes to stand out and keep diners coming back for more.
Roy has a genuine passion for seafood, which is reflected in Ondine's fresh, seasonal, menus. Roy takes an ethical approach to his restaurant menus and is committed to achieving excellence in responsible sourcing to achieve accreditation by the MSC soon after opening the venue.
2010 was the year when Roy's commitment to sustainability and Scottish seafood was clearly recognised.
He was awarded the "Glenfiddich Spirit of Scotland" Food Award, crowned Chef of the Year 2010 at the "C.I.S Excellence Awards", Best Newcomer of the Year in Edinburgh in the "List Magazine Restaurant Awards" and his restaurant, Ondine won Seafood Restaurant of the Year at the "Scottish Restaurant Awards". In 2009, Roy was named Hotel Chef of the Year at the Scottish Chef Awards.
