Chef Colin MacLaggan is the chef and owner of Avenue 5 Restaurant & Bar in Bankers Hill. In 1997, he attended the prestigious Le Cordon Bleu Culinary Institute in London where he received his Grand Diplome. Upon graduation, he went on to work for London's world-renowned Conran Restaurant Group in its Le Pont de la Tour and Cantina del Ponte restaurants.
In 1999, Colin returned to the States to work under Martin Woesle at Mille Fleurs. He was soon lured to Colorado where he was a Sous Chef for notable Chef Kevin Taylor at Dandelion Restaurant in Boulder. In 2000, Colin returned to San Diego and began working as a Junior Sous Chef in the kitchen of Bertrand at Mister A's. There, he met Chef Carl Schroeder who went on to help open Del Mar's Arterra restaurant. Colin joined him as his Executive Sous Chef and both worked under the guidance of famed Bradley Ogden of the Lark Creek Inn Group.
Colin has also held the positions of Executive Chef of the Rancho Valencia Resort Dining Room and Chef de Cuisine and Pastry Chef at La Jolla Country Club. In addition, he has attended master classes at the Culinary Institute of America at Greystone in Napa, California.
In August of 2007, Colin opened his first restaurant venture, Avenue 5 Restaurant & Bar, in the Bankers Hill area of San Diego. Now in its second year, Avenue 5 and Colin's culinary creations have received rave reviews from the media and loyal customers alike.