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Gordon Ramsay

Bad boy Brit chef Gordon Ramsay has a string of successful restaurants (and television shows). He recently landed on American shores with Gordon Ramsay at the London in New York.

Gordon Ramsay Stats:

Born In:
Scotland, 1966
Training:
North Oxon Technical College
Mentors/Influences:
Albert Roux, Joël Robuchon and Guy Savoy
First Restaurant Job:
In 1986, as chef de partie at Maxim's in London.
Signature Style:
French cuisine; Ramsay's signature dishes include lobster ravioli with celery root cream and shellfish vinaigrette, and roasted cannon of lamb with candied onions, confit tomatoes and marjoram jus.
Defining Culinary Moment:
Opening his first restaurant, Restaurant Gordon Ramsay on Royal Hospital Road in Chelsea, London, in 1998
Favorite Food/Ingredient:
It depends on where he is. In London, he enjoys the Indian dishes at Benares restaurant in Berkeley Square. He also loves Sunday lunches at home with his family in London – particularly his wife's chicken pie.

His favorite products to work with are white truffles (when they're in season), Scottish beef (preferably organic) and mackerel (an extremely versatile and delicious fish). He always takes care to have the core basics in the pantry – a good quality olive oil, groundnut oil, Maldon sea salt and all kinds of spices and fresh herbs.
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