Chef Lee Murdoch has been appointed executive chef at Seaton House, the five-star boutique hotel in St Andrews managed by Valor Hospitality.
The appointment forms part of chef Roy Brett’s plans to establish Seaton House as the new home of Ondine Oyster and Grill, his award-winning Edinburgh restaurant, which relocated to the hotel earlier this year.
Brett, who now serves as head of culinary UK and Europe for Valor Hospitality, is expanding the culinary team as the hotel develops its dining offer.
Murdoch brings extensive experience from senior kitchen roles across the UK, Asia and the Middle East.
Most recently, he opened The Coal Shed steakhouse in Brighton in 2024. His earlier career includes positions at Scotland’s Turnberry Resort Hotel, where he trained under Stuart Cameron and Ralph Porciani, and he is a recipient of the Royal Academy of Culinary Arts Award for Excellence.
At Seaton House, Murdoch will oversee all food operations, including Ondine Oyster and Grill, The Board Room and Bow Butts Bar. Each venue focuses on seasonal Scottish produce and regional flavours.
Seaton House, which opened in March, has 42 rooms overlooking the Old Course and West Sands Beach. The hotel is part of the Small Luxury Hotels of the World collection.
Brett said: “Ondine has a new home here, and I’m very excited to be working alongside Lee. His professionalism, attention to detail and love for sustainable, imaginative cooking will be invaluable as we develop the Ondine legacy at Seaton House.”
Michael Davern, general manager at Seaton House, added: “Lee brings an incredible wealth of expertise to our team, and his innovation and commitment to excellence will have a perfect home at Seaton House.”
Murdoch added: “The opportunity to work alongside Roy and the team is hugely exciting. I’m particularly keen to build relationships with local producers to showcase the provenance and traditions that define this region.”
