Explore Gordon Ramsay’s Restaurants and Signature Recipes

Gordon Ramsay is a world-class chef, author, and television personality. He is also the founder of Gordon Ramsay Restaurants, comprising over 30 highly acclaimed restaurants throughout Europe, Asia, and the United States. Born in 1966 in Johnstone, Scotland, and raised in Stratford-Upon-Avon, England, Gordon began his career in hospitality at age 16 when he enrolled in a hotel management course.

Before moving to Paris in 1990, Gordon worked under eminent chefs Marco Pierre White and the Roux brothers. In 1993, he returned to London to open his first restaurant, Aubergine, which received its first Michelin star in 1994 and its second star in 1997. Gordon also established his dining empire, Gordon Ramsay Restaurants, in 1997. Ramsay’s prestigious third Michelin star was earned at his eponymous Restaurant Gordon Ramsay in 2001, making him the first-ever Scottish chef to be awarded three Michelin stars.

The restaurateur has also authored more than two dozen books and is a longtime television personality, known for his bluntness and frequent use of profanity when on screen. He has appeared on programs such as Gordon Ramsay: Uncharted, Hell’s Kitchen, Kitchen Nightmares, Hotel Hell, MasterChef, and MasterChef Junior. In 2006, Queen Elizabeth designated him an Officer of the Order of the British Empire (OBE). Currently, he divides his time between Los Angeles and the UK with his wife and their four children.

Gordon Ramsay has opened numerous restaurants and bars in major cities around the world, including in New York City, London, Hong Kong, and Dubai. Here are a few of his acclaimed establishments:

• Restaurant Gordon Ramsay: Gordon’s flagship fine dining restaurant, also known as Gordon Ramsay at Royal Hospital Road, opened in 1998 in London and holds three Michelin stars.
• The Narrow by Gordon Ramsay: The Narrow is a London gastropub on the banks of the River Thames that serves traditional local fare, such as roasts and a shepherd’s pie.
• Gordon Ramsay au Trianon: Often referred to as simply Au Trianon, this exclusive, Michelin-starred restaurant was the chef’s first in France, located inside the Waldorf Astoria Versailles.
• Pétrus: Serving modern French cuisine, Pétrus holds one Michelin star at its current location in Belgravia, London, where the chef’s table overlooks the kitchen and can seat up to six people.
• Savoy Grill: Gordon debuted the Savoy Grill in 2010 inside the historic Savoy Hotel, a fixture in central London since the 19th century. Featuring a 1920s-style dining room, Gordon’s restaurant serves classic British and French dishes.
• Le Pressoir d’Argent: Opened at the InterContinental Bordeaux – Le Grand Hôtel in France in 2015, this Michelin-starred restaurant prepares elegant French cuisine, including its signature dish of pressed lobster.
• Gordon Ramsay Steak Las Vegas: There are a handful of Gordon Ramsay Steak locations in the U.S. (including in Baltimore and Atlantic City), but the Las Vegas steakhouse was the first. Located inside the Paris Las Vegas Hotel & Casino, guests can try Gordon’s most iconic dishes, such as Beef Wellington.
• Gordon Ramsay Hell’s Kitchen: Caesars Palace on the Las Vegas Strip is home to this dining establishment named after the chef’s competitive reality TV show. Able to seat more than 300 guests, Hell’s Kitchen serves dishes such as filet mignon and pan-seared scallops.
• London House: Overlooking Battersea Square, this London restaurant has the atmosphere of a neighborhood eatery and features a menu that changes with the seasons.

Chef Gordon Ramsay and his iconic restaurants have developed many signature recipes, including:

1. 1. Beef Wellington with mushroom duxelles: Gordon modernizes the classic Beef Wellington recipe with a cast-iron skillet, giving the beef fillet color, depth, and flavor. Layers of prosciutto, savory chive crepe, a mushroom mixture, and puff pastry literally seal the deal. Learn how to make Gordon Ramsay’s Beef Wellington.
2. 2. Sautéed asparagus: While most asparagus dishes are prepared simply, like roasted asparagus or easy pan-fried asparagus, Gordon’s recipe ensures this straightforward veggie can take its turn as a star side dish. Try making Gordon Ramsay’s sautéed asparagus.
3. 3. Five-spice crispy duck with black cherry glaze: Gordon’s version of this dish is a harmonious play of bitter and sweet, as well as earthiness and richness. The duck breast is crisped in its own rendered fat, the cherries add a sweetness that plays against the bitter endive, and earthy spinach grounds the dish. Try making the chef’s crispy duck.
4. 4. Baba ganoush: To make this Lebanese dip, Gordon combines cooked eggplant with lemon juice, tahini sauce (a paste made from ground sesame seeds), yogurt, garlic, and thyme. Then, he drizzles extra virgin olive oil over the surface before sprinkling sumac or chopped fresh parsley as a garnish. And he serves the baba ganoush with flatbread. Learn how to make Gordon Ramsay’s baba ganoush.
5. 5. Rack of lamb with glazed thumbelina carrots: Gordon’s version of rack of lamb is lighter and brighter than some traditional preparations. He uses lemon thyme during the sear instead of the classic rosemary. And instead of mint jelly, which is commonly paired with lamb, he uses a mint yogurt sauce. Check out his recipe.
6. 6. Cauliflower steak: Gordon transforms a simple, often overlooked ingredient into a savory, unforgettable main. After slicing the cauliflower into thick “steaks,” he browns butter in a pan and bastes the cauliflower just like you would a rib eye. Try making Gordon Ramsay’s cauliflower steak.
7. 7. Chicken suprême with root vegetables: Though it may be one of the trickier proteins to master, Gordon’s recipe simplifies this dish. Essences of thyme, rosemary, and parsley infuse roasted root vegetables that cook themselves, and the chef uses the brown bits left in the chicken pan as the perfect base for a delicious sauce. Learn how to make his chicken suprême.
8. 8. Grilled baby leeks: Gordon grills the leeks to cook the tougher outside leaves and then poaches the leeks to delicately cook the centers. He uses white miso, which is sweeter and more mellow than darker misos. The miso poaching broth then becomes the base for the vinaigrette—rich and luscious, it borders on the texture of a sauce. Finally, chives provide sharpness to play against the naturally sweet miso, and caviar gives the vinaigrette a restaurant-level finish. Try to make his grilled baby leeks.
9. 9. Sesame crusted tuna with cucumber salad: Tuna is encrusted with sesame seeds to protect the meat during the sear and add a nutty flavor as the seeds toast. Gordon adds lime zest to the loin under the crust and again when plating to infuse the fragrance throughout the dish. Instead of lettuce for the base of this salad, the chef uses lightly pickled cucumbers, which contrast with the toasted sesame seeds without overpowering the tuna. Learn how to make his sesame crusted tuna.
10. 10. Raspberry soufflé: A soufflé is a classic, delicious dessert that requires some finesse. While cheese soufflés and chocolate soufflés are commonplace, Gordon creates a version that showcases a raspberry mixture paired with a decadent cream for the perfect homemade raspberry soufflé. Learn how to make Gordon Ramsay’s raspberry souffle.

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