Chef Brian Maule joins Buzzworks Holdings as consultant for 19 restaurants across Scotland

The celebrated chef, who closed his fine dining restaurant last year, is taking up a new consultancy role.

Published 14th Feb 2024
Updated 14 th Feb 2024

Buzzworks Holdings, an independent restaurant and bar operator, has welcomed esteemed Scottish chef Brian Maule to the business.

The chef - who ran one of Scotland’s most famous fine dining restaurants, Brian Maule at Chardon d’Or, in Glasgow for 22 years - has joined the team as a consultant to help Buzzworks build on its culinary excellence.

Brian, who cut his teeth in the culinary capital of the world - Lyon, France, before working for the Roux Brothers at the prestigious 2-star Michelin Restaurant, Le Gavroche in Mayfair, will use his wealth of experience to focus on enhancing collaboration and overall efficiency across Buzzworks’ 19 venue kitchens.

Maule, who enjoyed a 15-year tenure with the Roux Brothers, progressing from Chef de Partie to Chef de Cuisine, and successfully built a stellar reputation for his own venue across two decades, joins Buzzworks at an exciting time.

The family-run business continues to go from strength-to-strength, having recently announced that negotiations are underway for new venues and plans to grow the business further, creating jobs and careers within local communities.

Speaking on the six-month project, Maule expressed his passion to pass on his decades of experience and make a positive impact across Buzzworks.

He said: “I started my career in Ayrshire as a chef apprentice before heading to France to hone my skills, so this feels in part like a homecoming, collaborating with Buzzworks, which also started its successful tenure here in the region.

“The business is already well regarded, and I’ve been impressed with their high standards.

"My role will be to enhance this further, working with the talented kitchen teams to raise their level once more so that the business can continue to grow and bring its first-class brand of hospitality to new communities across Scotland.”

Brian Maule Buzzworks

Buzzworks, consistently named in the Top 100 Companies to Work For, currently operates 19 prestigious venues across Scotland, employing more than 800 team members.

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With an ambitious expansion and growth strategy, head of people, Nicola Watt, believes that working with the industry’s best will help the business push on further.

She said: “Bringing in Brian Maule is an excellent coup for the business and testament to our ambition of growing Buzzworks further.

“With more than 40 years in the business, operating at the highest level, Brian’s knowledge will be invaluable as we look to not only continue delivering an exceptional experience to our customers, but looking behind the scenes at streamlining our operations to ensure the highest standards possible.

“Despite challenging conditions for everyone within the industry, working with the likes of Brian will help ensure our continued success, optimising our ways of working so that we are best equipped to deal with the increasing external pressures, whilst maintaining and building on our well-regarded reputation.

“We look forward to seeing what added benefits Brian brings over the next six months.”

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As well as working behind the scenes across the venues, Brian will also be headlining a special chef’s evening at Buzzworks’ flagship venue, The Vine.

Having cooked for the likes of Morgan Freeman, Cameron Diaz and Halle Berry, those keen to enjoy an evening of cooking from Brian and the talented kitchen team in Prestwick, should keep an eye on the Buzzworks Love Food Feel Good website for information.

Buzzworks has brands across Scotland including: Scotts, House, Lido, Vic’s & The Vine, The Duke, Thirty Knots, The Bridge Inn, The Fox and Herringbone.

Buzzworks Holdings, Grange Street, Kilmarnock, UK
Buzzworks Holdings, Grange Street, Kilmarnock, UK, KA1 2DD
Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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