Overview (3)

Mini Bio (1)

Scottish by birth, Gordon Ramsay was brought up in Stratford-upon-Avon, England. With an injury prematurely putting an end to any hopes of a promising career in football, he went back to college to complete a course in hotel management. His dedication and natural talent led him to train with some of the world's leading chefs, such as Albert Roux and Marco Pierre White in London, and Guy Savoy and Joël Robuchon in France.



In 1993 Ramsay became chef of Aubergine in London, which within three years was awarded two Michelin stars. In 1998, at the age of 31, Ramsay set up his first wholly owned and namesake restaurant, Restaurant Gordon Ramsay, which quickly received the most prestigious accolade in the culinary world - three Michelin stars. Today, Restaurant Gordon Ramsay is London's longest-running restaurant to hold this award, and Ramsay is one of only four chefs in the UK to maintain three stars.



Now internationally renowned, multi-Michelin-starred Ramsay has opened a string of successful restaurants across the globe, from Italy to the United States. These include two ventures in Doha, Qatar, that opened in 2012; five restaurants in Las Vegas (Gordon Ramsay Hell's Kitchen at Caesars Palace, Gordon Ramsay Fish & Chips at The LINQ Promenade, Gordon Ramsay Steak at Paris Las Vegas, Gordon Ramsay Pub and Grill at Caesars Palace, and Gordon Ramsay Burger at Planet Hollywood Resort & Casino), Gordon Ramsay Pub and Grill in Atlantic City, Gordon Ramsay Steak in Baltimore and Bread Street Kitchen in Hong Kong, Singapore and Dubai. In the UK, the Gordon Ramsay Group has opened Union Street Café, London House, Heddon Street Kitchen and two further maze Grills, one of which is located on the former Aubergine site on Park Walk, Chelsea.



His next-generation multi-media production company Studio Ramsay has a joint venture with All3Media to develop and produce both unscripted and scripted television shows, creating new formats and innovative programming that includes a scripted arm focused on food-related themes, and development of new talent on a global front. The catalogue of programs that Ramsay has worked on historically with All3Media via One Potato Two Potato, together with new original content he's currently developing, make for a unique and dynamic production and distribution partnership. Its first daytime cooking series, ""Culinary Genius,"" premiered in the spring on ITV in the U.K. was syndicated on FOX stations in the U.S. this past summer. Seasons 3 and 4 of "Matilda and the Ramsay Bunch," starring Tilly Ramsay for U.K. children's channel CBBC, are also produced by Studio Ramsay



Renowned for highly successful and award-winning original programming, Emmy-nominated, multi-Michelin-star chef Gordon Ramsay produces TV shows on both sides of the Atlantic (in the U.S and the UK) seen by audiences worldwide, including his FOX shows ""24 Hours to Hell & Back,"" ""Masterchef,"" ""Masterchef Junior,"" ""Hell's Kitchen,"" and ""Masterchef Celebrity Showdown,"" as well as Bravo's "Best New Restaurant" and Food Network's competition series "Food Court Wars." In the U.K., he's produced "Gordon Ramsay Behind Bars" and "Gordon Ramsay's Great Escape" for Channel 4; food biography and nostalgia series "My Kitchen" for UKTV's Good Food Channel; two instructional cookery series, "Ultimate Home Cooking" and "Ultimate Cookery Course" for Channel 4; and the first two seasons of "Matilda And the Ramsay Bunch," all under his One Potato Two Potato banner.



Ramsay has a global partnership with WWRD (Waterford, Wedgwood, Royal Doulton), which offers quality home and lifestyle products.



In 2014, Ramsay and his wife, Tana, set up the Gordon and Tana Ramsay Foundation to make a meaningful difference to charities that are important to them. The Foundation is currently partnered with Great Ormond Street Hospital, one of London's most respected Children's Hospitals.



Ramsay received an OBE (Order of the British Empire awarded by Queen Elizabeth II) in 2006 for services to the industry.



He resides with his wife, Tana, and five children, along with their two dogs, two cats and a tortoise. He divides his time between Los Angeles and London.

- IMDb Mini Biography By: Amazon Video X-Ray

Spouse (1)

Trade Mark (7)

Heavy use of bad language in the kitchen



Multi-furrowed forehead



Pencil behind the left ear



Estuary English Accent.



Fiery temper



Blonde hair



Cutting, vicious insults to people who don't know what They are doing or refuse to admit to mistakes



Trivia (19)

Celebrity chef



He attended Glasgow Rangers football club's Youth Policy for 3-years during his school holidays. During this time, he played a couple of non-league matches as a trialist.



He was awarded the O.B.E. (Officer of the Order of the British Empire) in the 2006 New Year's Honours List for his services to culinary arts.



Born in Scotland but moved to England when still a boy and raised there.



Has size 15 feet, which require all his shoes to be custom-made for him.



Besides cooking, his hobbies include various sports: he's a triathlete, an avid boxer, a black belt in karate, and a marathon-runner.



Is fluent in French.





Is a huge fan of American Idol: The Search for a Superstar (2002) and is sometimes shown being in the audience.

Son-in-law of Chris Hutcheson.



Prefers contestants on his cooking competition-shows to call him Gordon, instead of "chef", when they're away from the kitchen.



He and fellow chef Michel Roux Jr. met while both were apprentices at Le Gavroche; they still meet frequently.



He said he didn't cut himself cooking for ten years until his October 15 2007 appearance on The Ellen DeGeneres Show when he was teaching her how to cook a vegan meal.



Lampooned by Mitchell and Webb and Armstrong and Miller.



Since 2017, in his trademark bluntness, he has been judging fans' food on his Twitter account at their request.



Got a good laugh from an urban legend about himself: that he was considered, at one point, for the role of James Bond 007. Actually, Gordon was born just three days before Bond Girl Alison Doody (AKA Jenny Flex from "A View to a Kill"), in the same month of the same year.





Early in his career, he worked at Harveys, a restaurant that was owned by Marco Pierre White . He quit after almost three years, as he grew tired of White's temperamental behavior, and decided to move on and study French cuisine. Following White's recommendation, he started to work at La Gavroche in Mayfair. He later moved to Paris, where he was trained under French chef Guy Savoy , who he considered as his culinary mentor.

Personal Quotes (23)



From an early age I understood that cooking was never going to be a job, it's a passion. Poor old Antony Worrall Thompson , poor old Delia Smith , I don't think the penny's dropped yet!

I may have a bit of a side to me that enjoys banter but nine times out of ten it is someone else who throws the first punch.



I have to laugh when someone calls me an a*****e. I've been called far worse than that.



Some can handle it, and some can't. I'm not interested in the ones who can't.



Tana and I have a great marriage, even though we spend very little time together. The time we have together is quality, rather than quantity.



I'll often say certain things just to motivate people or to get something else out of them. People who work for me, and with me, learn very quickly not to take everything I say at face value.



When you're running a restaurant, you have to change with the times; otherwise, the times will change you.



For me, the primary tell-tale sign that I'm on my kids' bad side is when they refuse their allowance.



I wouldn't resort to cannibalism, never mind if I was starving. I'm just not interested in that.



Even if I were single, I could never maintain a relationship with a vegetarian. Their breath is just too smelly.



You know, I have a rough side. I have a smooth side. But underlining all that is an honest side. I have an earnest desire to get things absolutely right.



There's laziness everywhere, whether it's J.P. Morgan not checking where it's $2 billion went, or whether it's a waiter taking for granted his 20-per-cent tip so he doesn't have to bust his ass at his table.



I found myself in a very fortunate position at the age of twenty-two, where I got my ass kicked in France and I learned how to cook. And I always say to my young chefs, become vulnerable. Get yourself out of your comfort zone. It's a great learning experience. I think today everyone plays it safe too much.



If they turn around and say, Mr. and Mrs. Ramsay, we're going to upgrade you to the honeymoon suite, decline it. For some bizarre reason everyone thinks it's the most romantic place. I did a black light search for germs in the honeymoon suite at one of these hotels. I swear to God it was like a galaxy.



The public should have the right at any time to walk into the kitchen and see how the food is being prepared. You go into a dentist's office and you look around and you're so comfortable with the pristineness. Kitchens should be the same way.



[Chastising two Master Chef Contestants for fighting while cooking] We're here to cook and compete. We don't have to love each other, but as individuals we have to at least respect other, in order to work with each other.



First time [an order is messed up] I'm fine, second time I get a little bit narky, third time I get pissed off. I just want it right, really. So, next time somebody overcooks the fish for the fourth time, I'm going to say, 'I met this lovely lady at the TCA and could you be so kind as to cook this right? The whole dining room is waiting for you.' Would you prefer me to say that? I get straight to the point. I think it's healthy to have an old fashioned stance, in way. These people are in a competition to win a substantial amount of money with an amazing title. If I was in their shoes at 25, 26, I'd learn how to make an amazing risotto and cook fish perfectly before I went anywhere near a competition.



[asked why it is so hard for chefs to master basic dishes] I think a majority of them smoke, which I think is disgusting. It's like, would you go to a doctor who smoked six cigarettes a day? I've never smoked in my life.



I got my ass kicked in New York when we first opened. Absolutely hammered. I learned a tough lesson. I got absolutely hammered, as I did in Paris. You go in with that level of arrogance, thinking you're going to take on the world. And it's true - if you can make it in New York, you can make it anywhere.



Chefs are the world's worst eaters. You graze all day. We would be lying if we said we sat down and ate dinner before we cooked dinner. I prefer the Chinese way, where we eat 6, 7 times a day. But it's a pain in the butt when I go out with my wife, because I've always stuffed myself by the first appetizer.



I think the epidemic of obesity is everywhere. Not just in the U.K. or the United States. I get very uncomfortable when the children get highlighted, because it's not the children's fault. It's the parents' fault. You have to have stricter guidelines from an early age. I weigh myself every day and my children weigh themselves once a week, which I think is a normal way to go through life. I think the parents should be almost put under scrutiny for letting that situation get out of control.



The better the customer becomes, the better we perform. I think as a nation we don't complain enough. They do in France. If they're not happy with anything from the waiter to the smell of the restaurant to the seasoning, they don't argue, they send it back. As a nation, I think we should complain more.



No guidance is no standards. No standards is no consistency.

