Anatolian Flavours Redefined: Chef Colin Clague’s Masterpiece at Rüya

Born on the picturesque Isle of Man, Colin Clague’s life is that of passion, perseverance, and unrelenting pursuit of culinary excellence. His mother was a skilled chef and an ardent home cook who set him up in the scents of local farming and fishing traditions during his early years. These roots sparked a lifelong love for food and fuelled his desire to share stories through dishes. Today, Colin is credited with Anatoliaan cuisine, breathing life into the most award-winning restaurant where tradition and innovation come together.

He enrolled straight out of school to attend catering college, where Colin started his culinary journey, deep into the professional world of cooking. He was working quite rigorously and soon made a move to London – one of the cities buzzing with gastronomic opportunities. Under some legendary chefs like Anton Mosimann and Sir Terence Conran, Colin honed his skills, gained exposure to different types of culinary styles, and so on.

Although early challenges, such as the rejection by the Royal Navy to be a cook, could not deter him, Colin’s determination never wavered. Years in London built his technical expertise and ignited his desire to explore global cuisines, paving the way for an adventurous career.

The 1990s marked a turning point for Colin as he entered the global culinary scene, with such pivotal roles as working as part of the pre-opening team of Dubai’s iconic Burj Al Arab. The ability to create ingredient-driven, modern dishes caught global attention. From working with Singapore’s Michelin-starred Pollen to helping craft the award-winning Zuma in London and Dubai, Colin’s career bloomed.

His time in Dubai was exceptionally transformative. After running all the celebrated restaurants such as Qbara and Jean-Georges, Colin’s work materialized in the opening of Rüya, an ebullient Anatolian restaurant concept under the D.ream Group. At Rüya, he redefining traditional Turkish dishes has been presenting them with more contemporary flair while retaining its authenticity. Rüya, which means “dream” in Turkish, very precisely embodies Colin’s approach on Anatolian cuisine. His dishes are a blend of ancient recipes with modern techniques, offering an unforgettable culinary journey to diners. Some of his signature dishes include marinated grilled octopus and Levrek, which is a sea bass sashimi. He uses fresh, high-quality ingredients and elegant presentation.

According to Colin, working at Rüya is like a dream realized—a platform where he can celebrate Anatolian heritage while infusing it with global influences. His philosophy is simple: let the ingredients shine, and let the story of the cuisine unfold naturally on the plate. Colin’s illustrious career has earned him accolades such as The Pro Chef Middle East’s “Chef of the Year.” However, what sets him apart is his ability to connect deeply with his craft. For him, every dish is a dialogue, combining the simplicity of fresh ingredients with the complexity of global culinary techniques.

When asked what inspires him, Colin credits his peers, mentors, and the diverse cultures he’s encountered during his travels. He remains a lifelong learner, constantly refining his art and sharing his knowledge with upcoming chefs.

From the Isle of Man to the streets of Dubai, Colin Clague’s journey epitomizes the power of passion and hard work. Now at Rüya, he continues to push the frontiers of Anatolian cuisine, proving that food is not just sustenance—it’s an experience, a story, and a celebration of heritage. For the aspiring chef and foodie, Colin’s journey becomes a testament to the unending possibilities in the gastronomic world.