Hell's Kitchen

Bios

Name:

Gordon Ramsay

Hometown:

London UK

Occupation:

World Class Chef

Scottish by birth, Gordon Ramsay was raised in England after his parents moved south to Stratford-Upon-Avon. His first career break came while playing football for Oxford United, where he was spotted by a Glasgow Rangers scout in an F.A. youth club match. After completing trials he was signed by the Scottish champions at the age of 15. Three years later he gave up professional football and went back to college to complete a course in hotel management.

Ramsay moved to London, where he joined Marco Pierre White in the early days of Harvey’s in Wandsworth. After a couple of years Ramsay moved to Le Gavroche to work alongside Albert Roux. This was followed by three years of working in France in the kitchens of Guy Savoy and Joël Robuchon, where he was able to enhance his expertise in classic French cooking.

In October 1993, Ramsay became chef of the newly opened Aubergine, where he won many accolades, including two Michelin stars within three years of opening.

Ramsay’s first book, “Passion for Flavour,” was published in 1996. His second book,”Passion for Seafood,” was published in 1999. “A Chef for all Seasons” was published in 2000, followed by “Just Desserts” in 2001 and “Secrets” in 2003.

In 1998 at the age of 31, Ramsay set up his first wholly-owned restaurant, Gordon Ramsay, on the former site of La Tante Claire in Chelsea. A year later he opened Pétrus with his protegé Marcus Wareing as Chef Patron, in St. James’s. Within seven months it had won a Michelin star.

In June 2000 Ramsay won the Chef of the Year Award at the Cateys. His restaurant Gordon Ramsay was voted the Top Restaurant in the UK with a score of 28 in the 2001 London Zagat Survey, and was also named as the best Fine Dining Restaurant in the 2001 Harden’s Guide. These ratings continued in 2002, 2003, 2004 and 2005. On Jan. 19, 2001, the original Gordon Ramsay restaurant gained its third Michelin star in the Michelin Great Britain & Ireland Red Guide. In October 2001 Ramsay opened Gordon Ramsay at Claridge’s, which gained a Michelin star in 2003.

Gordon Ramsay Holdings Limited took over the food and beverage operation at the Connaught Hotel in October 2002 and installed chef Angela Hartnett, whose restaurant Menu won its first Michelin star in January 2004.

In 2003 Gordon Ramsay Holdings re-launched the Savoy Grill with Marcus Wareing. The restaurant achieved its first Michelin star in 2004. This was followed by the opening of Boxwood Café at The Berkeley alongside the Michelin-starred Pétrus, which had moved from St. James’s. Finally, Banquette launched at the Savoy in December 2003.

In May 2004, Ramsay headed “Ramsay’s Kitchen Nightmares,” a series of four one-hour programs that saw Ramsay attempt to rescue restaurants around Britain in need of immediate assistance. The show, which was awarded a BAFTA (British Academy of Film and Television Arts) Award, was launched simultaneously with Ramsay’s recipe book “Gordon Ramsay Kitchen Heaven.” This was followed by ITV’s “Hell’s Kitchen,” where Ramsay was given two weeks to train celebrities into Michelin-star chefs.

2005 saw a second series of “Ramsay’s Kitchen Nightmares,” followed by Season One of HELL’S KITCHEN on FOX. Ramsay also starred in “The F-Word,” a high-octane food show in which the action was set against the backdrop of a full working kitchen. Over the course of the show, Ramsay and his brigade prepared a three-course meal for diners.

Ramsay sixth book, “Gordon Ramsay Makes it Easy,” came out in 2005. He also launched his eighth restaurant, Maze, in London’s Grosvenor Square alongside Head Chef Jason Atherton. Winner of a host of awards, the acclaimed restaurant offers a flexible menu focusing on French Cuisine with Asian influences.

In July 2005, Ramsay opened his first restaurant in Japan at the Conrad Tokyo, the city’s newest luxury hotel, with Head Chef Andrew Cook in charge of the kitchen. Topping off an extraordinary year, Ramsay was awarded an OBE (Order of the British Empire) in the New Year’s Honours list.

A third season of “Ramsay’s Kitchen Nightmares” ran in early 2006 and Season Two of HELL’S KITCHEN on Fox rated No. 1 in it time period among key demographics. Also last year, a range of Gordon Ramsay tableware became available in conjunction with Royal Doulton. In the UK, a second season of “The F-Word” ran in June, receiving very successful ratings, while the publication “Gordon Ramsay’s Sunday Lunch and Other Recipes from the F-Word” was released in conjunction with the second season of the show. In September, Ramsay’s eponymous restaurant, Restaurant Gordon Ramsay, reopened following a major refurbishment. Restaurant Gordon Ramsay retained its No. 1 position as the country’s top gastronomic experience as rated in the 2007 Harden’s Guide, as well as gaining the highest ratings for service and food.

In October 2006, Ramsay’s autobiography, “Humble Pie,” a detailed and honest account of his life in and out of the kitchen, was published by Harper Collins. In November, a fourth season of “Ramsay’s Kitchen Nightmares” ran in the UK.

Ramsay made his U.S. restaurant debut in November 2006 with the opening of Gordon Ramsay at The London, located in The London Hotel (formerly the Rihga Royal Hotel) in New York City. Formal dining, with seating for 45, follows the style of Restaurant Gordon Ramsay in Chelsea while The London Bar offers a more casual dining and bar experience. Neil Ferguson, previously head chef in Angela Hartnett’s kitchen at The Connaught, is the resident chef de cuisine and Ramsay’s own presence will be significant. Gordon Ramsay at The London will be followed by Gordon Ramsay restaurants in South Florida and Los Angeles.

In Spring 2007, Ramsay will venture into pubs with the opening of The Narrow in London’s Limehouse, followed by the launch of The Warrington in St. John’s Wood. Both will open in April following major restoration and renovation. Food at the two pubs will focus on classic British dishes based on an array of seasonal ingredients.

Ramsay lives in the UK with his family.