Lee Murdoch Named Executive Chef at Seaton House
Lee Murdoch has been appointed executive chef at Seaton House in St Andrews. He succeeds Mark Drummond, the previous culinary director at Hyatt’s Schloss Roxburghe, who held the position from December last year.
Murdoch will collaborate with chef and founder Roy Brett, known for creating the Ondine Oyster & Grill restaurant at the hotel. Brett also serves as head of culinary operations for the UK and Europe at Valor Hospitality, which manages the 42-room Seaton House.
Before this appointment, Murdoch contributed to launching the 140-seat steakhouse, the Coal Shed, in Brighton in October 2024. Throughout his career, he has held senior culinary roles in the UK, Asia, and the Middle East, including a tenure at Trump Turnberry in Scotland.
Murdoch is also a recipient of the Royal Academy of Culinary Arts Award for Excellence. In his new position, he will oversee the hotel’s food and beverage venues, including the Board Room, Bow Butts Bar, and Ondine Oyster & Grill.
“Lee Murdoch brings a wealth of global experience and a proven record of culinary excellence,” said representatives from Valor Hospitality.
Author's Summary
Seasoned chef Lee Murdoch takes the helm at Seaton House in St Andrews, partnering with Roy Brett to elevate the hotel’s dining experiences across its acclaimed venues.
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