Meet YNCOTY finalist Sagar Massay, sous chef at Mar Hall Hotel, Bishopton
Sagar is currently working as a sous chef at Mar Hall Hotel in Bishopton after completing an HNC in Professional Cookery at West College of Scotland. Before that he worked at Martin Wishart at Loch Lomond and Isle of Eriska Hotel. The main reason he loves being a chef is that feeling of seeing happy customers when they have enjoyed his food.
As a child, Sagar wanted to be pilot but as he got older, he discovered a love of cooking. He says his dad and chef, Graeme Cheevers are the biggest inspirations in his career so far.
When it comes to competing, he thrives on the pressure of the event and is overwhelmed, excited and little bit nervous to be part of Young National Chef of the Year. Winning this competition would mean so much because this is his second year of taking part? and taking the title, especially in these circumstances, will change his career and provide new opportunities.
During lockdown, he has been cooking many traditional and authentic Indian dishes as he didn’t know much about this cuisine, so he felt it was a good opportunity for him to teach himself. Juggling time has been one of the biggest challenges he has faced to prepare for the competition as the criteria arrived just as he went back to work. This meant his time to put together a menu and practise was limited but he’s really risen to this challenge.