Elite Traveler Speaks to Gordon Ramsay

Gordon Ramsay - MGPWBy Zahra Al-Kateb

Michelin starred Chef and star of the small screen, Gordon Ramsay has been named Chef of the Year for 2016 by our jetsetting readers. Since opening Restaurant Gordon Ramsay in 1998, he has gone on to win a number of prestigious accolades in the culinary world, eventually becoming one of only four chefs in the UK to maintain three Michelin stars.

Between running a string of successful restaurants and his busy filming schedule, the celebrity chef talked to us about his favorite dishes, his plans for the future, and what it means to be recognized by the readers of Elite Traveler.

Congratulations on Restaurant Gordon Ramsay being named the eighteenth best restaurant in the world and you being named chef of the year in the Elite Traveler Top 100 Restaurants 2016. Our list is voted for by our jetsetting readers (rather than food critics or industry insiders).
How does it feel to be recognized by the public in this way?

It’s nice to be recognized by your customers, it means you are doing something right. But behind Restaurant Gordon Ramsay there is a team of amazing talent who all work closely together and know exactly what’s needed and help manage all of the various pieces that make a restaurant run.

ExteriorHow do you think your upbringing has influenced your cuisine?

I wanted to be a football star, but when I got injured and could no longer play, cooking became my escape. I remember coming home from school and I would go straight to the kitchen and help my mum. I left home at 16 and worked as a part-time dishwasher, spent a year in cooking school and became a chef for a small-town restaurant.  I moved to London, put my head down and worked my way up, working with some of the greatest Chefs in the world like The Roux Brothers, Joel Robuchon and Guy Savoy.

Who or what has inspired your cuisine at Restaurant Gordon Ramsay and why?

My first huge source of inspiration was living in France and then spending time in Spain and Italy after that. That was the foundation to Restaurant Gordon Ramsay.

Is there a dish at Restaurant Gordon Ramsay that really stands out to you?

There are several dishes that stand out over the appetizers, entrees and desserts, but if there was one, it would be the ravioli of lobster.

What are your personal plans for the future?

We have some really exciting things planned at the group this year, including opening up some new restaurants across the globe which we are really looking forward to. I’ll also continue to film in Los Angeles.

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