We at ChefsEye caught up with Sean Kelly to ask him some questions. Sean is the head chef at the Lovat hotel, Loch Ness in Scotland. Its a hotel with 2 restaurants The Brasserie side which has a simpler approach and Station Road which holds 3 rosettes with a much more refined style. Station Road can do a 5 course for no more than 12 people as the brasserie can do up to 70 covers a night and all from the same creative small kitchen brigade. Sean has said it can be very tough at times, the hotel has 28 rooms in a beautiful picturesque surrounding. Make sure to follow Sean on Instagram @stationroadlochness.
ChefsEye: Give one piece of good advice?
Sean: Work with good people in good places.
ChefsEye: Who inspires you?
Sean: Lots of chefs from all around the world, to name a few: Sergio Herman, Jonnie Boer and Kevin Fehling.
ChefsEye: What’s the worst attribute to have in the kitchen?
Sean: A bad temper.
ChefsEye: What’s your favourite dining experience?
Sean: Lots! Tom Aitkins, London, Marco Pierre White when he was at Harveys, Alain Ducasse, Paris & Pure C, Netherlands.
ChefsEye: How long do you see yourself being a chef?
Sean: Until i retire or win the lottery, whichever comes first.