Roy Brett’s famed Ondine Oyster & Grill has appointed Lee Murdoch as its executive chef at St Andrews’ boutique five-star Seaton House hotel.
Brett is building the hotel’s culinary team following the relocation of Ondine from its Edinburgh city centre site, which was accompanied by Brett’s appointment as head of culinary UK & Europe for Seaton House’s managers, Valor Hospitality.
Murdoch brings a wealth of experience from leading roles in the kitchens of top tier hotels across the UK, Asia and the Middle East.
Most recently, this included the opening of Brighton’s 140-seat steakhouse, The Coal Shed, in October 2024.
His experience also includes Scotland’s Turnberry Resort Hotel, and Lee was awarded the prestigious Royal Academy of Culinary Arts Award for Excellence, training under Stuart Cameron and Ralph Porciani.
He will now head up Seaton House’s suite of kitchen and bar offerings, which includes The Board Room and Bow Butts Bar alongside Ondine Oyster & Grill.
Roy Brett said: “I am delighted to welcome Lee to the team at Seaton House.
“Ondine has a new home here, and I am very excited to be working alongside Lee in the kitchen and to have the opportunity to nurture his bright professionalism, attention to detail, natural leadership and love for seasonal, sustainable, imaginative and respectful cooking.
“Lee’s passion reminds me of my own formative years in the kitchen, when I was fortunate to learn from chefs like the great Allan Hill, Jeff Bland at The Caledonian Hotel in Edinburgh and Rick Stein in Padstow.
“Like Rick, I’m proud to have played a part in creating an institution and Lee’s expertise will be invaluable in developing and evolving the Ondine legacy here at Seaton House. His return to Scotland feels like such a natural and joyful step for both of us.”
General manager of Seaton House, Michael Davern, added: “Lee brings an incredible wealth of expertise to our talented team and his innovation and commitment to excellence will have a perfect home at Seaton House.”
Murdoch commented: “The opportunity to return to Scotland and work alongside the team at Seaton House is hugely exciting for me, particularly the chance to support Roy in curating our dining experience.
“I’m especially looking forward to building strong relationships with local food producers to showcase the provenance, the people and the traditions that give this region its unique character.”
Seaton House, which launched in March this year, offers 42 luxury bedrooms alongside St Andrews’ Old Course, with views over West Sands Beach. The five-star hotel has recently been included within the exclusive luxury portfolio, ‘Small Luxury Hotels of the World’.
