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Jason Atherton

02 May 2008 by
Jason Atherton

Jason Atherton is a leading light in Gordon Ramsay's Michelin-star-studded stable of protégés, but the 36-year-old chef was making his own waves in the culinary world before he joined forces with the Hell's Kitchen star.

The Sheffield-born chef studied at Boston College in Lincolnshire before starting a six-week training course with the Army Catering Corps, which he hated. Jason Atherton landed the role of commis chef at Skegness' County hotel before heading to London to work his way through a stellar list of leading restaurants and chefs.

After working as a commis chef at Boyd Gilmour's self-named restaurant, Jason Atherton progressed his career under Pierre Koffmann (at La Tante Claire) and Nico Ladenis (Chez Nico) before joining, briefly, Marco Pierre White's team at Havey's. He also worked at Restaurant Marco Pierre White at the Hyde Park hotel (where White secured his third Michelin star).

Jason Atherton
Education: Boston College, Lincolnshire; Army Catering Corps Current interests Maze, London Maze Grill, London Maze Prague Maze at the London Maze, the cookbook

Atherton learned how to run a kitchen during his three years as sous chef at Stephen Terry's Coast restaurant in London and secured his first position as head chef at Oliver Peyton's Mash & Air in Manchester.

In 1998, Atherton became the first British chef to complete a stage at Ferran Adria's three-Michelin-star El Bulli restaurant after backpacking to Spain to beg for (unpaid) work at the iconic eaterie.

He returned to London to work alongside Terry again at Claudio Pulze's Frith Street, finding time to work for a while as executive chef at the Cantina Vinopolis. During this period, Atherton scooped a http://www.amazon.co.uk/Maze-Jason-Atherton/dp/1844005976" target="_blank" rel="noreferrer">Caterer and Hotelkeeper Acorn award](http://www.caterersearch.com/Articles/2000/04/27/23711/top-seeds.html) for young achievers in 2000.

He continued his collaboration with Pulze by opening L'Anis in Kensington to critical acclaim but made the bold decision to join Ramsay's burgeoning empire in 2002 as executive chef of the Verre and Glasshouse restaurants at the Hilton Dubai Creek.

He remained in Dubai for three years returning to London to open the ground-breaking Maze restaurant at the Marriott Grosvenor Square hotel for Ramsay. With its take on serving tapas sized portions of contemporary French food with Asian nuances, it soon became one of the hottest restaurants in the capital enabling Atherton, as its chef-patron, to bring his experience at El Bulli and in the spice-influenced Dubai to play. The restaurant won a Michelin star and three AA rosettes within a year of opening.

The Maze concept quickly spread during 2007, with new branches opening at the London hotel in New York and the Hilton Prague Old Town hotel in the Czech Republic.

This April, Atherton boosted the Maze branding by launching an up-market New York style-grill alongside its existing fine-dining sibling at the Marriott. Maze Grill looks set to become equally successful.

His first book, [Maze, the Cookbook was published in April 2008.

Latest news on Jason Atherton

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More Jason Atherton on Caterersearch

Maze Prague - Menuwatch >>

Michelin-starred chef Jason Atherton visits Barcelona >>

Return of the native >>

A minute on the clock: Jason Atherton >>

Making waves in the Middle East >>

Marathon man >>
Jason Atherton's Reader diary on Caterersearch ----------------------------------------------

25 March 2003 >>

Summer in the Gulf - and things are heating up >>

Things are warming up nicely in the Gulf >>

Diners win prizes as we mark our first anniversary >>

If you can't stand the heat in Dubai…pop back to the UK >>
From the cool of Britannia to the heat of the desert >>
Delights of Dubai >>

Just another day in the south Gulf desert >>
It's a far cry from Queenstown Road >>

Jason Atherton Masterclasses on Caterersearch -------------------------------------------------

Chef Conference 2007: The highlights: Marcus Wareing and Jason Atherton masterclass >> Watch it here >>
Jason Atherton Masterclass in Pork: Suckling pig or ‘lechon' >>

Jason Atherton on the Web -----------------------------

Maze at Gordon Ramsay Restaurants >>

Maze at the Marriott Grosvenor Square hotel >>
Maze at the London, New York, at Gordon Ramsay Restaurants >>

Maze at the London, New York >>

Maze Prague at Gordon Ramsay Restaurants >>
Maze at the Hilton Prague Old Town hotel >> Jason Atherton restaurant reviews -------------------------------------

Bloomberg: Richard Vines gives Maze Grill top marks >>

Evening Standard: Fay Maschler is full of praise for Maze Grill >>

Square Meal reviews Maze in London >>

Time Out reviews Maze in London >>

Review of Maze Prague by Prague Spoon >>

Review of Maze Prague by Expats.CZ >>

Jason Atherton recipes on the Web -------------------------------------

Jason Atherton recipes on UKTV Food >>
Jason Atherton recipes on BBC Food - Wild salmon and crushed peas with marjoram and vine tomato sauce >>

Jason Atherton recipes and interview in the Guardian: Size isn't everything >>

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