Scottish by birth, Gordon Ramsay was brought up in Stratford-upon-Avon, England, from the age of five. 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.
Gordon’s first years in the kitchen were spent training under culinary luminaries such as Marco Pierre White and Albert Roux in London, after which he moved to France to work in the kitchens of Guy Savoy and Joël Robuchon for three years, where he was able to enhance his expertise in classic French cooking. In 1993 Gordon became chef of the newly opened Aubergine and within three years the restaurant was awarded two Michelin stars.
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