Brian Maule takes food very seriously. He spends his time in the kitchen, working with his team, overseeing the cooking of every dish as it leaves his kitchen. The result is a consistency and attention to detail which are unparalleled.
But don’t think the closest you’ll get to Brian is sampling his food. His hands-on approach continues when kitchen service ends and Brian appears on the floor to meet and chat to his guests. You’ll soon find that although he takes his food very seriously, he doesn’t take himself seriously at all. In fact, your conversation with the chef patron is more likely to be comedy than culinary.
From the moment you enter the restaurant you will be made to feel most welcome and very much a part of the whole fine dining experience.
'My name is above the door, so my guests have a right to expect me in the kitchen'
At an early age Brian left his Ayrshire home town to travel to Lyon, the culinary capital of France to work with some of the country’s most respected chefs. Building the skills and inspiration for cooking at the highest level
His potential was spotted by the Roux brothers of Le Gavroche fame and at the age of only 24, he was appointed head chef at their world famous Michelin star London Restaurant, in charge of a select brigade of 18 chefs.
Achieving a life-long dream Brian opened the doors of Le Chardon d`Or in 2001, bringing his international reputation for preparing some of Europe`s best food with him. Since then the business has grown and now includes private dining suites, meeting facilities and a private bar.
Fifteen years on you will still find Brian in the kitchen every day, working with his team, overseeing the cooking of every dish. The result is a consistency and attention to detail which are unparalleled.
'Coming back home to Scotland to open my own restaurant was the fulfillment of a lifelong dream.'
Brian Maule, chef and owner of Le Chardon d’Or, is one of Scotland’s most prominent and accomplished chefs.
He refined his craft as head chef of the two Michelin Starred Le Gavroche in London working alongside culinary legends Michel Roux Jrn and Albert Roux. Brian returned to Scotland in 2001 to open Le Chardon d'Or and offer an unrivalled fine dining experience to Glasgow residents and visitors alike.
Le Chardon d’Or has regularly been acclaimed as the finest restaurant in Glasgow.
Brian’s name isn’t just above the door. He works in the restaurant every day and his passion for detail means that no dish leaves the kitchen without him being completely satisfied. The quiet elegance of Le Chardon d’Or provides the perfect backdrop to lunches and dinners prepared with the finest Scottish produce using traditional French technique.
Paying homage to the bounty of the Scottish larder. Brian and his team experiment with flavours and imaginative combinations to create exquisite recipes which change with the season.
As the restaurant celebrated its fifteenth anniversary in June, Brian knows that he has made a significant contribution to the UK industry. He is a staunch supporter of getting young people into the catering industry and is actively involved in the Culinary Excellence programme, helping youngsters from disadvantaged backgrounds to experience life in a professional kitchen and dining room.
Simply surviving 15 years in a very competitive restaurant scene is an achievement but helping build and improve the reputation, people and experience of Glasgow is worth being recognised for.