Beyond Hell’s Kitchen: The rise of Gordon Ramsay’s protégés
Over the past three decades, Gordon Ramsay has trained, mentored, and collaborated with some of the most talented chefs in the industry.
Many of these chefs have gone on to make their own mark on the global dining scene - opening award-winning restaurants, earning Michelin stars, and shaping the culinary conversation far beyond Gordon's kitchens.
From Mayfair to Melbourne and Singapore to St Andrews, here’s where some of Gordon's most notable former chefs are today.
Angela Hartnett
Angela Hartnett worked closely with Gordon Ramsay early in her career, helping to launch Amaryllis in Scotland before opening Angela Hartnett at The Connaught, which earned a Michelin star. She later launched Murano in Mayfair, which continues to hold a Michelin star, along with more casual spin-offs Café Murano in Covent Garden, Bermondsey, and St James’s.
She is also behind Cucina Angelina in Courchevel. Beyond the kitchen, she is a regular on television, a mentor to young chefs, and co-hosts the Dish podcast with Nick Grimshaw.
Why not try make this Angela recipe - Brill, tenderstem broccoli, Roscoff onions, cockles, pork crackling breadcrumbs
Jason Atherton
After his time as Executive Chef at Ramsay’s Maze in London and across its global openings, Atherton struck out on his own with The Social Company. His flagship, Pollen Street Social, opened in 2011 and won a Michelin star within six months.
Over the years, he expanded internationally with restaurants in New York, Dubai, Shanghai, and Hong Kong. In 2024, Pollen Street Social closed, but he continues to run venues such as Berners Tavern in London and City Social.
Marcus Wareing
Once considered Gordon's closest protégé, Marcus famously parted ways with him after a public split. He went on to run Marcus at The Berkeley Hotel, as well as The Gilbert Scott at St Pancras Renaissance Hotel and Tredwells in Covent Garden. Marcus closed after final service on December 26, 2023.
Having stepped away from restaurant ownership in 2021, he has shifted focus to travel and food media, recently producing a project exploring food culture in Provence.
Matt Abé
Matt Abé worked his way up to become chef patron at Restaurant Gordon Ramsay in Chelsea, the group’s flagship and holder of three Michelin stars. After years leading the kitchen there, Matt is set to open his first solo restaurant in Mayfair in the historic former
Read more: Matt Abé to open Bonheur at Le Gavroche site
Dan Ashmore
Formerly executive head chef at Ramsay’s Bread Street Kitchen, Dan Ashmore went on to open ASKR in Leith, Edinburgh, with a focus on Nordic-inspired cuisine.
Despite critical acclaim, the restaurant closed within seven months. Dan also stepped down from his role in the Dean Banks Group and has indicated he is taking time before launching his next venture.
Stuart Ralston
Born in Glenrothes, Scotland, Stuart spent much of his twenties working in New York, gaining experience under Gordon Ramsay and undertaking stages with some of the city’s most celebrated chefs, including David Bouley, Marcus Samuelsson, Terrance Brennan, Daniel Humm, Paul Liebrandt and Jean-Georges Vongerichten.
Stuart trained under Gordon before building his own restaurant portfolio in Edinburgh. His flagship, Aizle, earned a loyal following and critical praise for its inventive tasting menus, ahead of its closure in September 2025.
That will allow him to concentrate more on his other restaurants, Noto, a New York-inspired small plates venue and Tipo, a pasta-focused spot, which both hold a Michelin Bib Gourmand and Michelin-starred Lyla.
Judy Joo
After training at several of Gordon's London restaurants, Judy Joo became executive chef at the Playboy Club in Mayfair. She later launched JinJuu, a modern Korean restaurant in Soho that also expanded to Seoul and Brooklyn.
Judy has a strong presence in US and UK food media, hosting cooking shows and authoring cookbooks that promote Korean cuisine to a global audience.
Steve Allen
Steve is known for his tenure as head chef at Gordon Ramsay at Claridge's, serving through to the restaurant’s closure in 2013.
After his time there, he has taken leadership and consulting roles in hospitality and restaurant development, such as being brought in by Côte to revamp their menus drawing on his experience from the Ramsay-Claridge’s era.
His cooking ethos continues to reflect the precision, seasonal focus, and European technique associated with his professional roots.
Written by ABi Kinsella
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Beyond Hell’s Kitchen: The rise of Gordon Ramsay’s protégés
