Didier Nemesien, Head chef, The Four Seasons Hotel, Perthshire
Built in the 1800s, The Four Seasons Hotel sits on the banks of Loch Earn. It has been extended over the past century and now includes 12 bedrooms, six chalets and a holiday apartment. As head chef, Didier has tweaked the food offer at the hotel to include a French twist, while retaining a distinctly Scottish flavour.
How long have you been in the catering business? 28 years.
What’s your career highlight so far?
Head chef on board a private yacht in America and the Caribbean. Now head chef at The Four Seasons.
How would you describe your food?
Rustic, authentic, truthful, with a modern twist.
What’s the price of a typical three course meal?
£35 in the restaurant, £25 in the bistro.
Why should someone visit your restaurant?
Great food with great views.
Describe your staff. Hardworking.
What’s your favourite dish to cook at home?
Veal, cepes sauce, truffle linguine.
Is there any food you don’t like? I am not keen on oysters.
What’s your favourite wine? Chateau Clarke, Bordeaux Rose.
What is your favourite Scottish restaurant? Kailzie Garden in Peebles.
What’s your favourite Scottish ingredient? Rapeseed oil.
What makes a good chef? Passion and love for food.
What’s a tip every chef should know?
Never, ever cut corners. It doesn’t work!
Who do you admire in the industry and why?
Rick Stein, because he is humble and doesn’t show off.
How do you relax outside of work?
Cooking at home; and cycling with my fiancée, Elaine.
Who would you invite to your ideal meal and where would you go?
My fiancée, to The Three Chimneys on the Isle of Skye.
Anything else we should know?
Scotland’s got a lot to give, and chefs should try to use more local suppliers, who have so much quality to offer.