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Gordon Ramsay is a Scottish born British chef with his restaurants currently holding 14 Michelin stars. An injury prematurely put an end to any hopes of a promising career in football and he went back to college to complete a course in hotel management and trained 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. He became chef of Aubergine in London, which within three years, was awarded two Michelin stars. He 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 prestigious title, and Ramsay is one of only four chefs in the UK to maintain three stars. He has opened a string of successful restaurants across the globe. He has also become a star of the small screen both in the UK and internationally. He is also an author of a number of books, many of which have become bestsellers around the world.

Childhood & Early Life

• Gordon Ramsay was born on November 8, 1966 in Renfrewshire, Scotland, to Gordon a man with no permanent profession and Helen Cosgrove, a nurse. He was raised in Stratford-upon-Avon, Warwickshire, England from the age of 5.

• The second of four children, he has an older sister, Diane, while Ronnie and Yvonne were his younger siblings. His early life was marked by abuse and neglect from his father, a "hard-drinking womanizer".

• He played football and was first chosen to play under-14 football at age 12. He was selected to play for Warwickshire. His football career came to an end because he was plagued by injuries.

Career

• By the time he was nineteen, he became serious about acquiring a culinary qualification and Ramsay enrolled at North Oxfordshire Technical College, sponsored by the Rotarians, to study Hotel Management.

• In the early 1980s, he worked at the Wroxton House Hotel and the Wickham Arms. He moved to London, where he worked in a series of restaurants.

• He worked for the temperamental Marco Pierre White at Harvey's for nearly 3 years and decided to study French Cuisine. On White’s advice, he began working for Albert Roux at Le Gavroche in Mayfair.

• After working at Le Gavroche for a year, Roux invited him to work with him at Hotel Diva, a ski resort in the French Alps, as his number two and later moved to Paris.

• He continued in France for three years, and benefited from the mentorship of Guy Savoy. He, then, accepted the less stressful work of a personal chef on the private yacht, Idlewild, based in Bermuda.

• He returned to London in 1993 and was offered the head chef position and 10% share in the Rossmore, by White’ business partners and restaurant was renamed, Aubergine and won a Michelin star soon.

• Wanting to own and run a restaurant himself, he left the partnership in 1997 and opened a restaurant in Chelsea - Restaurant Gordon Ramsay - which went on to earn three Michelin stars in four years.

• He went on to establish a successful chain of restaurants not just in England but in Glasgow, Ireland, Dubai, Tokyo, New York City, Florida, and Los Angeles, in the next 15 years.

• He appeared on the television series, Faking It, in 2001, helping the prospective chef, a burger flipper named Ed Devlin, learn the trade. This episode won the BAFTA for Best Factual TV Moment.

• Between 2004 and 2007, Ramsay appeared in the British television series, Ramsay's Kitchen Nightmares, aired on Channel 4, and saw the chef troubleshooting failing restaurants over a one week period.

• In 2012, he opened The Fat Cow in Los Angeles, at The Grove, a shopping area popular with tourists that folks could go to all the time, relax and enjoy a terrific meal.

• Hell's Kitchen, a reality show, on ITV1, saw Ramsay attempt to train ten British celebrities to be chefs in a restaurant on Brick Lane which opened to the public during the show.

• He adapted Hell’s Kitchen to suit American audience in a series similar to the original British series and also went on to host a U.S version of Kitchen Nightmares between2007 and 2010.

• In 2010, he was a producer and judge on the US version of MasterChef, starred in a travelogue about his visit to India, Gordon's Great Escape and hosted the series, Ramsay's Best Restaurant.

• Till 2012, he penned 21 books and contributed articles to The Times Saturday magazine. Two of his books are his autobiographies, Roasting in Hell’s Kitchen and Humble Pie.

Awards & Achievements

• Restaurant Gordon Ramsay, London was voted Top Restaurant in the U.K. in the London Zagat Survey in 2001and awarded its third Michelin star, making him the first Scottish chef to win three Michelin stars.

• He was appointed Officer of the Order of the British Empire in the 2006 honors list for services to the hospitality industry and also been inducted in to the Culinary Hall of Fame.

• In 2006, he won the Catey award for "Independent Restaurateur of the Year", only the third person to have won three Catey awards, the biggest awards of the UK hospitality industry.

• Restaurant Gordon Ramsay at Royal Hospital Road, London, is acknowledged for its perfect food execution, service and the food provided has been described as "classic cooking; sophisticated, well-edited and flavor-first".

• Ramsay has presented, The F Word, on Channel 4 since 2005 which invariably includes a competitions, a food related investigative report and a project of raising animals to be served in the finale.

Personal Life & Legacy

• Ramsay married Cayetana Elizabeth Hutcheson, known as Tana, a Montessori-trained schoolteacher, in 1996. They have four children, Megan, Holly, Jack and Mathilda and live in Battersea, in South London.

• This short-tempered yet highly likable chef has a net worth of $80 million. His salary per episode is $225,000 and he earns an additional $10 million per year from his media and restaurant empire.

Trivia

• This celebrated British chef once told Forbes.com in an interview that he'd want to have roast beef with Yorkshire pudding and red wine gravy as his last meal.

• This chef revealed one of the secrets to his success thus, “If you want to become a great chef, you have to work with great chefs. And that's exactly what I did”.