Tributes have been paid to Andrew Fairlie, the top Scottish chef whose death at the age of 55 was announced yesterday by his family. He had been battling a brain tumour for many years.

The news was given by his father, the former SNP vice-chairman Jim Fairlie, who tweeted: “It is with enormous sadness and grief that Kay and I announce the death of our beloved son Andrew. His wife Kate and his family have kept vigil with him for some weeks. He slipped away quietly this morning but his many achievements and memory will live on.”

Kate Fairlie and his daughters Ilona and Leah said: “We are utterly heartbroken that Andrew has gone but are so thankful we had this extraordinary man in our lives. He was a beautifully kind, generous, loving son, father, husband, brother and friend, and enriched the lives of anybody lucky enough to meet him. He has taught us so many lessons in life, not least to be kind. He worked incredibly hard and his favourite thing to do was to create magic for us in the kitchen at home. We will miss his calm, wonderful spirit, his cheeky sense of humour and his loving nature.”

First Minister Nicola Sturgeon led the tributes, tweeting: “I’m so sorry to hear that Andrew Fairlie has died. My deepest condolences to his family. Andrew is gone far too soon, but his achievements will always be remembered and his legacy will inspire the next generation of world class chefs. It was a privilege to know him.”

Fairlie’s eponymous restaurant at Gleneagles Hotel is the only one in Scotland with two Michelin stars. Perth-born Fairlie trained in Paris as the first winner of a Roux Scholarship before returning to Scotland to win his first Michelin star at One Devonshire Gardens in Glasgow.

He moved to Gleneagles in 2001 and was diagnosed with a brain tumour in 2005. He worked on through his treatment and only stood down in November.

Michel Roux, founder of the Roux Scholarship with his brother Albert, said: “Today the Roux Scholarship family mourns the loss of our first scholar, the fearless and brilliant Andrew Fairlie. Our heart goes out to his family and the Gleneagles team.”

Fellow Michelin star chef Nick Nairn said: “I think it is almost impossible to overstate the loss to Scottish cooking. Andrew’s legacy is going to be enormous. I can’t imagine a world without Andrew Fairlie. I really can’t.”