Hells Kitchen With Gordon Ramsay

Scottish by birth, Gordon was brought up in England after his parents moved south to Stratford-upon-Avon. His first career break came whilst playing football for Oxford United where he was spotted by a Glasgow Rangers scout in a F.A. youth club match. After completing trials he was signed by the Scottish champions at the age of 15. Three years later he had given up professional football and gone back to college to complete an HND course in hotel management.

Gordon moved to London where he joined Marco Pierre White in the early days of Harvey's in Wandsworth. After a couple of years Gordon moved to Le Gavroche to work alongside Albert Roux. This was followed by three years of working in France in the kitchens of Guy Savoy and Joël Robuchon. Here he was able to enhance his expertise in classic French cooking.

In October 1993, Gordon became chef of the newly opened Aubergine where he won many accolades including two Michelin stars within three years of opening.

Gordon's first book, Passion for Flavour, published by Conran Octopus, was published in October 1996. His second book, Passion for Seafood, was published in May 1999. A Chef for all Seasons was published by Quadrille in September 2000 followed by Just Desserts in September 2001 and Secrets in 2003.

In 1998 at the age of 31, Gordon set up his first wholly owned restaurant, Gordon Ramsay, on the former site of La Tante Claire in Chelsea.

A year later he opened Pétrus with his protégé Marcus Wareing as Chef Patron, in St. James's. Within seven months it had won a Michelin star.

In June 2000 Gordon won The Chef of the Year Award at the Cateys. His restaurant Gordon Ramsay was voted the Top Restaurant in the U.K. with a score of 28 in the 2001 London Zagat Survey and was also named as the best Fine Dining Restaurant in the 2001 Harden's Guide. These ratings continued in 2002, 2003, 2004 and 2005.

On 19th January 2001 Restaurant Gordon Ramsay gained its third Michelin star in the Michelin Red Guide Great Britain & Ireland.

In October 2001 Gordon opened Gordon Ramsay at Claridge's which gained a Michelin star in 2003.

Gordon has extensive consultancy agreements with a number of blue chip companies including Singapore Airlines, Booker Cash and Carry Limited and Aramark Limited.

At the beginning of October 2002 Gordon Ramsay Holdings Limited took over the whole of the food and beverage operation at The Connaught Hotel with Angela Hartnett at the helm.

Her restaurant MENU won its first Michelin star in January 2004.

In 2003 Gordon Ramsay Holdings re-launched The Savoy Grill with Marcus Wareing. The restaurant achieved its first Michelin star in 2004. This was followed with the opening of Boxwood Café at The Berkeley. At the same time the Michelin starred Pétrus came from St. James's to join Boxwood Café at The Berkeley.

May 2004 saw Gordon Ramsay star in the Channel 4 series Ramsay's Kitchen Nightmares, a series of four one-hour programmes, later to be awarded a BAFTA. The programme was launched simultaneously with Gordon's recipe book Gordon Ramsay Kitchen Heaven published by the Penguin Group. Shortly after this, Gordon was given two weeks to direct a group of celebrities towards Michelin standard cooking in the ITV series Hell's Kitchen.

2005 confirmed Gordon as one of the UK's major television talents. A second series of Ramsay's Kitchen Nightmares was followed by the very successful US version of Hell's Kitchen for Fox TV. November brought the debut of Channel 4's The F-Word, a high-octane food show with cooking, topical VT's, food campaigns and celebrity guests. All the action was set against the backdrop of a full working kitchen and over the course of the show Gordon and his brigade prepared a three-course menu for diners.

May 2005 saw Gordon release his sixth book, Gordon Ramsay Makes it Easy published by Quadrille. This includes a DVD with recipe demonstrations, a new concept in cookery book publishing. Gordon also launched his eighth restaurant, maze, in London's Grosvenor Square with Jason Atherton. Winning instant acclaim and a host of awards, showcasing a flexible grazing menu focusing on French Cuisine with Asian influences in an informal and relaxed environment.

In July 2005 Gordon opened his first restaurant in Japan at The Conrad Tokyo, the city's newest luxury hotel with Andrew Cook leading the kitchen brigade.

The year was rounded off with Gordon's award of an OBE in the New Year's Honours list.

2006 sees the launch of Gordon's New York restaurant in September at the Rihga Royal Hotel (151 West 54th Street), to be renamed the London NYC. This is currently undergoing a $50 million refurbishment by designer David Collins. There will be a 50 cover fine dining restaurant in the same style of Restaurant Gordon Ramsay at Royal Hospital Road. Adjoining this will be a bar area where less formal dining along the lines of maze, will be available. Neil Ferguson, previously Head Chef in Angela Hartnett's kitchen at The Connaught will be the resident chef de cuisine. Gordon's own presence will be signifcant. This US opening will be shortly followed with Gordon Ramsay restaurants in Florida and Los Angeles.

A third series of Kitchen Nightmares appeared earlier this year on Channel 4. A second series of the US Hell's Kitchen will be screened later in the year. In the UK a second series of Channel 4's The F-Word will be screened in the summer with a TV publication by Quadrille: Gordon Ramsay's Sunday Lunch and Other Recipes from the F-Word. From May 2006, a range of Gordon Ramsay tableware becomes available in partnership with Royal Doulton.

MaryAnn
Hometown: New York, NY
Occupation: Executive Chef

MaryAnn Salcedo has impressive experience in several styles of cuisine. After receiving her culinary arts degree from the Institute for Culinary Education, Salcedo worked in restaurants and bakeries in New York, quickly becoming Head Chef at Green Street Café. She moved to Massachusetts, where she worked as the Executive Chef at Harvest Valley Restaurant, and later at Caminito Argentinean Restaurant, where she gained valuable experience and knowledge of an unfamiliar cuisine and cooking style.

Specializing in traditional French cuisine, Salcedo is also proficient in regional new American, Argentinean, Asian, Italian and vegetarian/vegan cooking. Recently Salcedo served as the Executive Sous Chef at Rene Pujol Restaurant in New York City. She currently is executive chef at Citizen Smith in Hollywood, CA. She also consults and teaches recreational cooking classes.

Bio and picture courtesy of Fox.com

Scott
Hometown: Los Angeles, CA
Occupation: Executive Chef

Currently the executive chef for Soleil@k in downtown San Diego, Chef Scott Leibfried focuses on very simple, fresh and healthy cuisine that emphasizes local, seasonal ingredients. He is a regular at many local farmers' markets and a frequent traveller to California Wine country. His style of cooking is to take the finest ingredients and cook them in their simplest form.

Leibfried comes from a long line of produce farmers, and from his family roots he has gained a comprehension and passion for food by understanding where it comes from. As a teenager, Leibfried discovered a passion for the culinary field and pursued his dream to become a chef at Johnson and Wales University in Rhode Island. After graduation, he travelled the Northeast and Europe, working with respected chefs to gain the experience in the craft of cooking.

Leibfried relocated to the West Coast as chef for the Four Seasons Hotel in Beverly Hills, where he supervised all kitchen departments, menu development and special events. In 2002 he became executive chef for Napa Valley Grille in Los Angeles. Prior to starting his current position as executive chef at Soleil@k, Leibfried worked in Michelin-rated restaurants owned and operated by Chef Gordon Ramsay in London. He was also a member of an independent task force and restaurant consulting firm that constructs, implements and conceptualizes independent restaurants and hotels.

Leibfried's additional television credits include the Food Network's series "Party Starters" and "Challenge." Well-respected in the industry, Leibfried has been invited as a guest chef at the James Beard House, Crystal Cruise Lines and at nationwide food and wine expos.

Bio and picture courtesy of Fox.com

Scott
Hometown: Los Angeles, CA
Occupation: Executive Chef

Currently the executive chef for Soleil@k in downtown San Diego, Chef Scott Leibfried focuses on very simple, fresh and healthy cuisine that emphasizes local, seasonal ingredients. He is a regular at many local farmers' markets and a frequent traveller to California Wine country. His style of cooking is to take the finest ingredients and cook them in their simplest form.

Leibfried comes from a long line of produce farmers, and from his family roots he has gained a comprehension and passion for food by understanding where it comes from. As a teenager, Leibfried discovered a passion for the culinary field and pursued his dream to become a chef at Johnson and Wales University in Rhode Island. After graduation, he travelled the Northeast and Europe, working with respected chefs to gain the experience in the craft of cooking.

Leibfried relocated to the West Coast as chef for the Four Seasons Hotel in Beverly Hills, where he supervised all kitchen departments, menu development and special events. In 2002 he became executive chef for Napa Valley Grille in Los Angeles. Prior to starting his current position as executive chef at Soleil@k, Leibfried worked in Michelin-rated restaurants owned and operated by Chef Gordon Ramsay in London. He was also a member of an independent task force and restaurant consulting firm that constructs, implements and conceptualizes independent restaurants and hotels.

Leibfried's additional television credits include the Food Network's series "Party Starters" and "Challenge." Well-respected in the industry, Leibfried has been invited as a guest chef at the James Beard House, Crystal Cruise Lines and at nationwide food and wine expos.

Bio and picture courtesy of Fox.com