Andrew Fairlie

Andrew Fairlie (21 November 1963 – 22 January 2019) was a Scottish chef. He was the head chef of Restaurant Andrew Fairlie, an independent business within the Gleneagles Hotel and Resort in Auchterarder, Perth and Kinross. Restaurant Andrew Fairlie is one of two restaurants in Scotland with two Michelin stars.

Early life and education Fairlie was born in Perth, Scotland, and grew up in the city's Letham area. At age 15, he began his training in Perth under chef Keith Podmore, having become interested in food after starting a job polishing glasses at a hotel. At age 20, he was awarded the first Roux Scholarship, giving him the chance to train with French chef Michel Guérard at Les Pres d'Eugenie in Les Landes. Fairlie also spent time working at the Hôtel de Crillon in Paris. Fairlie opened his own restaurant at the Gleneagles Hotel in 2001 and received a Michelin star within eight months. At Gleneagles he created his signature dish, a locally sourced lobster smoked over whisky barrel chips. He also began growing rare fruits and vegetables for use in his dishes. In 2005, Fairlie catered the 31st G8 summit. The restaurant was awarded a second Michelin star in 2006.

Highlights and awards In 2002, Hotels magazine voted Restaurant Andrew Fairlie one of the world's top ten hotel restaurants. In the same year he became the inaugural Scottish Chef of the Year. During the G8 Summit 2005 he cooked for the Queen and 44 of the world's leaders. In 2006, he was AA Chef's Chef of the Year. He was named a Relais & Chateaux Grand Chef du Monde in 2011, one of just seven in the UK. In 2012 Restaurant Andrew Fairlie topped the Sunday Times Food List of the top 100 UK restaurants.

Politics During the Scottish independence referendum in 2014, Fairlie declared his support for Scottish independence. He was a member of the Yes Scotland's campaign advisory board.

Personal life Fairlie was first diagnosed with cancer in 2005.

Death Fairlie died on 22 January 2019 from a brain tumour. His family announced his death.