Conner Magee
Conner Magee leads the kitchen at Glaschu with a style that is both personal and quietly confident, shaped by classical training, Nordic influence and a belief that great cooking should never need to hide behind unnecessary complexity.
From Govanhill to Glaschu
Raised in Govanhill and later spending formative years in Kensington, London, Conner's perspective on food has always been influenced by contrast: tradition and innovation, refinement and familiarity, city life and the natural landscape. Entirely obsessive in his pursuit of knowledge, much of his development has been self-directed, driven by a relentless curiosity about ingredients, flavour and the psychology of taste.
Aquavit, Inver, Alchemilla
His professional journey has taken him through respected kitchens, including Michelin-starred Aquavit London under Henrik Ritzén, Inver with Pam Brunton, and Alchemilla, alongside influential roles within The Superlative Collection. Beginning as Chef de Partie at Gōst just three and a half years ago, Conner's rapid progression through the group saw him rise to Head Chef at Maison by Glaschu before returning to lead the flagship kitchen at Glaschu.
Simplicity demands greater skill
Nordic cooking remains a defining influence on his approach. Rather than relying on elaborate techniques or culinary theatre, Conner champions restraint, precision and ingredient integrity. His dishes are built around the belief that simplicity demands greater skill than complexity. Every element must earn its place and every flavour must have purpose.
Central to his cooking is a fascination with the interplay between sweet and savoury flavours. Courses are designed to flow naturally between the two, creating dishes that feel layered, balanced and unexpectedly familiar. He is particularly interested in challenging diners' perceptions of taste, often asking not what people know they enjoy, but what they have yet to discover they enjoy.
Yes, Conner
Conner's philosophy extends beyond the plate and into the culture of the kitchen itself. Rejecting many of the outdated hierarchies traditionally associated with professional kitchens, he leads with collaboration, accountability and mutual respect. He dislikes being called “Chef”, preferring a more human approach to leadership. When service calls are made in the Glaschu kitchen, the response is simply, “Yes, Conner.”
What you've yet to discover
He asks not what people know they enjoy, but what they have yet to discover they enjoy.
Clarity and flavour
Not food that shouts the loudest, but experiences that stay with guests long after they leave the table.
Under his leadership, Glaschu continues to evolve as one of Scotland's most exciting modern dining destinations. Rooted in exceptional fresh Scottish produce, driven by a pursuit of understated excellence, Conner's cooking is defined by clarity and flavour.