Former Professional Cookery student Sagar Massey arrived in Scotland age 15.  With a love of food and cooking he was inspired by his mother’s fantastic traditional Indian cuisine and sparked by his father a Chef in the renowned kitchens of India.  

Joining the College, Sagar honed his skills guided by mentos like lecturer Chris Watson, whose unwavering support propelled him to success. His first taste of success was at UK Seafood Chef of the Year competition, which he entered via the College for 3 years, scooping first place in 2019.  

Since graduating he has gone on to earn acclaim and accolades, including being named ScotHot’s Scottish Chef of the Year and has worked alongside leading chefs in top hotels and restaurants across the country such as Martin Wishart at Cameron House, The Rusacks St Andrews and The Marine in Troon. 

A finalist on MasterChef the Professionals at the age of just 24, Sagar impressed with his Scottish, Indian infused cuisine. Now, as a private chef and entrepreneur, Sagar continues to push culinary boundaries, infusing his creations with creativity and passion. With dreams of establishing authentic Indian eateries and fine dining establishments.