Born on the Isle of Man in 1965, Colin Clague spent his childhood among the islands fishing and farming communities. Greatly inspired by his mother, who was a qualified chef and passionate home cook, Clague developed a keen sense of the quality of local produce and the seasonality of dishes and their ingredients. These influences led him from school straight to catering college fueling an un-wavering 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 rigorous 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 travelling 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 the award winning Japanese izakaya restaurants Zuma, in London and Dubai. Colin then moved 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. In 2012, Clague was in charge of the pre-opening and opening of Michelin starred restaurant Pollen by Chef Jason Atherton, before moving to Q'bara, where Colin won several awards from Chef of the Year to Chefs Chef by Pro Chef Middle East and What’s On magazines. In 2015, Colin took the leap and managed the opening of Jean Georges Dubai, a restaurant with one side a three Michelin starred restaurant serving up to 70 covers, whilst the other side serving a more casual fare where he yet again won more awards from What's On Magazine and Pro Chef Middle East Magazine.
Through the years, Clague's dedication and passion has seen him acquire 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 flavour's executed with simplicity and finesse.
In 2016, Chef Colin Clague joined Rüya, a new Anatolian restaurant concept from the Dogus Restaurant Entertainment and Management Group . Situated in the Dubai Marina, this stunning restaurant designed by Conran and Partners, has already achieved great success and is multi-award winning.
Due to the success of the Dubai restaurant, a second Rüya was opened in Park Lane Mayfair in London, which opened in June 2018 and has already succeeded in creating a new style of Turkish cuisine in the city.