"Coming home to Scotland to open my own restaurant was a lifelong dream."
Brian Maule left his Ayrshire home town to train in the culinary capital of France, Lyon. He worked with some of the country’s most respected chefs.
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.
Brian opened the doors of his Glasgow, fine dining restaurant, 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 facilities, three event rooms and the Chardon d`Or bars.
"My name is above the door, so my guests have a right to expect me in the kitchen. That’s where I want to be, overseeing every dish that is created." says Brian.
Brian 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.
