The Gordon Ramsay Group has appointed three new head chefs.
Paul Croasdale (pictured top) joins the Heddon Street Kitchen; Andrew Winstanley takes the reins at Gordon Ramsay Plane Food; and Behzad Gotla at the Maze grill in Mayfair.
Croasdale will take over at the 232-cover Heddon Street Kitchen, to oversee the team of 15 across the European-Asian influenced menu. His career has most recently included the head chef role at Jason Atherton’s Berners Tavern from 2013, where he worked with executive chef Phil Carmichael to oversee a brigade of 45 chefs.
Before that he was head chef at the Michelin-starred Relais & Chateaux property Ynyshir Hall in Wales, and has also worked at the Harvest restaurant in Fremantle, Australia, as sous chef at the Michelin-starred Atlantic Hotel in Jersey, and at the Michelin-starred Longridge restaurant in Preston, Lancashire.
Winstanley has joined Gordon Ramsay Plane Food at Heathrow airport’s Terminal 5. He brings executive head chef experience across four- and five-star hotels in the UK, including managing establishments with up to 600 rooms, catering for conferences and events for over 500 guests. He has also worked on the Cunard Lines yacht, Queen Elizabeth 2. His most recent role was as executive chef at the De Vere Venues property Wokefield Park, Reading.
Last but not least is Behzad Gotla, who joins as head chef of the Maze Grill Mayfair. Originally from India, where his training included roles at the Hyatt Regency hotels in Mumbai and Kolkata, he has spent much of his career in Scotland, having worked at AA-rosette kitchens and luxury hotels, including Le Monde in Edinburgh and at the Aqua restaurant within the city’s Apex Hotel.
The Gordon Ramsay Group operates a collection of 14 restaurants across London, including the three-Michelin-starred Restaurant Gordon Ramsay in Chelsea, and is overseen by managing director Stuart Gilles. Worldwide, it has 27 restaurants and six Michelin stars.
Andrew Winstanley and Behzad Gotla
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