The appointment follows the relocation of the Roy Brett’s Ondine Oyster & Grill restaurant to Seaton House, which was accompanied by Brett’s appointment as head of culinary UK & Europe for Valor Hospitality, which manages Seaton House.
Murdoch has worked in a number of hotels across the UK, Asia and the Middle East, including Scotland’s Turnberry Resort Hotel. He was awarded the Royal Academy of Culinary Arts Award for Excellence, training under Stuart Cameron and Ralph Porciani and more recently was part of the opening team for Brighton-based steakhouse The Coal Shed.
“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,” says Lee.
“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 has 42 bedrooms, launched in March this year.
“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,” says Ondine chef-patron Brett.
“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.”