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Steckbrief von 
Gordon Ramsay

Geburtsdatum

Dienstag, 08. November 1966

Geburtsort

Johnstone

Sternzeichen

Beschreibung

Gordon James Ramsay, OBE (* 8. November 1966 in Johnstone, Schottland) ist ein britischer Koch, Gastronom, Fernsehkoch und Kochbuchverfasser. Die Gordon Ramsay Group betreibt 35 Restaurants weltweit, davon 15 in London. Vier der betriebenen Restaurants sind vom Guide Michelin mit Sternen ausgezeichnet (Stand 2019), das Gordon Ramsay mit drei, das Le Pressoir d’Argent mit zwei und das Pétrus sowie das Gordon Ramsay au Trianon mit jeweils einem.

Häufig gestellte Fragen

Was ist Gordon Ramsay von Beruf?

Wie groß ist Gordon Ramsay?

1.88

Woher stammt Gordon Ramsay?

Wie groß ist das Vermögen von Gordon Ramsay?

220.000.000

Wie alt ist Gordon Ramsay heute?

58 Jahre

Welches Sternzeichen hat Gordon Ramsay?

Wo wurde Gordon Ramsay geboren?

Mit wem ist Gordon Ramsay verheiratet?

Bekannte Zitate von Gordon Ramsay

My wife, a schoolteacher, very disciplined. If you think I'm tough, trust me, and wait till you see when the children are on the naughty step. It's hilarious. So we decided that I'm going to work like a donkey and provide amazing support for the family.
I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.
Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.
I grew up in a funny way.
I hid myself in food.
I've had a lot of success I've had failures, so I learn from the failure.
I've never been a hands-on dad. I'm not ashamed to admit it, but you can't run a restaurant and be home for tea at 4:30 and bath and change nappies.
I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.
Find what's hot, find what's just opened and then look for the worst review of the week. There is so much to learn from watching a restaurant getting absolutely panned and having a bad experience. Go and see it for yourself.
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