Born on the Isle of Man in 1965, Colin spent his childhood among the island’s fishing and farming communities. Greatly inspired by his mother, who was a qualified chef and passionate home cook, he developed a keen sense of the quality of local produce and the seasonality of dishes and theiringredients. These influences led him from school straight to catering college, fuelling an unwavering desire to expand his culinary foundations and also fulfill a growing enthusiasm to travel.
He then moved to London where he got his first exposure to the disciplines and rigours of the professional kitchen. Working with some of the top names of that decade – Anton Mosimann, Peter Langan, Gary Hollihead, and Sir Terence Conran, Clague gained experience and confidence whilst travel ling extensively throughout Europe and the Middle East.
Some of his notable achievements include being in the pre-opening team of the prestigious Burj Al Arab in Dubai, and executive chef of award-winning Japanese izakaya restaurants – Zuma in London and Dubai. Clague then moved on to join Caprice Holdings in the United Arab Emirates where he was in charge of all the restaurants under the group, as well as the opening of The Ivy at the Jumeirah Emirates Towers with his most recent achievement being the opening executive chef for Pollen gardens by the bay in Singapore in 2012.
Through the years, Chef Colin’s dedication and passion saw him acquired extensive industry experience that spans the globe. His culinary creations are ingredient-driven and food-focused; he believes in using the best quality ingredients to create sublime flavors executed with simplicity and finesse.
Describe your culinary philosophy in4words…
Eclectic, Flavorsome, ethnic, different
What is your greatest inspiration?
Family & friends
What four things would you take to a desert island?
A fishing rod, ahammock, acast iron skillet, and 8inch cook’s knife.
If you could take a plane ride to anyrestaurant in the world, just for one meal, where would you go?
Astrid y Gaston in Lima Peru;South America is the next country I want to visit. I have even earmarked Machu Picchu for my 50thbirthday treat, and to dine at restaurant would top it off nicely.
- Best Restaurant, 2004 | Zuma |Square Meal
- Best Restaurant, 2004 | Zuma |Tatler Food Awards
- Qbara ‘Best Newcomer’, 2014 |TimeOut Dubai Awards
- Qbara ‘Best Restaurant of the Year’, 2014 |Arabian Business Awards
Sheikh Rashid Rd
United Arab Emirates