Glasgow’s touring kitchen legend John Quigley dies at 62

Hamilton-born chef John Quigley, long recognized for feeding rock legends on tour, has died after a courageous battle with lung cancer at the age of 62. The family shared the news and asked for privacy as they remember a man who balanced stage service with a love for home cooking.

Quigley’s most enduring legacy is Red Onion, the Glasgow restaurant he ran with his wife, Gillian, on West Campbell Street. Since opening in 2005, the casual eatery became known for comforting Scottish dishes and a welcoming, family-run atmosphere.

From tour kitchens to a Glasgow staple

Before settling in Glasgow, Quigley built a remarkable career as a touring chef, cooking for some of the world’s biggest stars. His experiences on the road shaped a palate that could span traditional Scottish fare and innovative plant-based dishes, a mix that later influenced Red Onion’s menu.

Music industry colleagues remember him for his humor, warmth, and ability to keep crews fed on long tour days. Bryan Adams, Tina Turner, and Guns N’ Roses were among the artists he fed on the road, with stories that became legendary among band members and crew.

On tour life, Quigley often turned up with practical, player-friendly innovations—long before many restaurants embraced vegan options. His friend and former TV host Stephen Jardine recalled that Quigley’s path into kitchens began when he moved to London to study art; a work-study turn in kitchens soon captured his heart, eventually earning him recognition as one of the youngest head chefs in the Good Food Guide by his early twenties.

His tales extended from backstage dishwashers’ lineups to dramatic food feats, like roasting seven reindeer for a Guns N’ Roses gig in a car park or crafting apple crumble for Izzy Stradlin during a European leg of the tour. He recalled sharing Sunday roasts with the Bee Gees and taking cooking tips from Maurice Gibb’s wife on Yorkshire puddings.

Quigley’s longest-running collaboration was with Canadian star Bryan Adams. Jardine notes that Quigley had begun making almond milk for Adams well before it became a supermarket staple, a skill that helped shape Red Onion’s later vegan-friendly approach.

Legacy and continued love for Glasgow

The Red Onion, described by friends as a testament to Quigley’s zest for life, has endured beyond the pandemic, buoyed by his enthusiasm and the loyal team that keeps the kitchen buzzing. The family’s statement thanked well-wishers for their kindness and pledged to carry forward John’s proud legacy at the popular eatery.

As tributes spread, both fans and colleagues highlighted a life defined by culinary curiosity, humor, and an enduring commitment to hospitality that reached from backstage to Glasgow’s dining rooms.

The enduring message from friends and partners is clear: John Quigley blended rock-and-roll energy with warm, homespun cooking in a way that left a lasting impression on both the touring world and Glasgow’s food scene.

Key Takeaways

• John Quigley was a Hamilton-born chef who fed major music stars on tour before settling in Glasgow.
• He co-owned Red Onion on West Campbell Street with his wife Gillian, focusing on hearty Scottish dishes and vegan options.
• Quigley’s touring years produced memorable anecdotes, from reindeer meals to backstage kitchen duties.
• The restaurant’s resilience through tough times is linked to his passion for cooking and hospitality.
• Tributes from peers underscore his role in shaping both touring cuisine and Glasgow’s dining scene.

Expert Perspective

An industry analyst notes that Quigley’s career demonstrates how touring chefs can elevate a city’s food scene by marrying on-the-road creativity with local cuisine. His willingness to experiment with vegan options helped Red Onion stand out in Glasgow’s casual dining landscape.

Summary

John Quigley’s journey spanned stages and kitchen doors, from feeding rock icons to leading a beloved Glasgow eatery. His ability to mix robust Scottish flavors with forward-thinking, plant-based dishes left a distinctive mark on both touring gastronomy and local dining culture. His family and team continue to honor his legacy through Red Onion and the stories that accompanied his career on the road.

John Quigley’s life bridged on-tour cuisine with a grounded Glasgow bistro, creating a lasting impact on both rock-and-roll hospitality and the city’s dining scene. Source: BBC News