Head Chefs have been appointed at Heddon Street Kitchen, Gordon Ramsay Plane Food, and maze Grill Mayfair.
Paul CroasdaleHeddon Street Kitchen appoints Paul Croasdale
Paul began his career at some of the most celebrated restaurants in the north of England, including the three AA rosette-awarded Middlethorpe Hall, followed by three years as Sous Chef at Michelin-starred Longridge Restaurant, owned by Chef Patron Paul Heathcote in Preston.
He then spent a number of years furthering his kitchen experience in Australia (Harvest Restaurant, Fremantle) and later returned to the UK in 2010 to join The Atlantic Hotel, a Michelin-starred restaurant in Jersey as Sous Chef. A year later, he took his first Head Chef role at Ynyshir Hall in Wales, overseeing the Michelin-starred kitchen of the Relais & Chateaux property.
In 2013, Paul relocated to London to join Berners Tavern as Head Chef, working under Jason Atherton and Executive Chef Phil Carmichael, where he oversaw a brigade of 45 chefs.
At Heddon Street Kitchen, Paul will be in charge of a team of 15 at the 232-cover restaurant, whilst overseeing the ever-evolving modern European menu peppered with Asian influences.
Andrew Winstanley appointed at Gordon Ramsay Plane Food
Andrew WinstanleyGordon Ramsay Group is pleased to appoint Andrew Winstanley Head Chef at Gordon Ramsay’s Plane Food, located at Heathrow Airport Terminal 5, following Executive Chef roles at some of the UK’s leading four and five star hotels.
Andrew earned his chef whites whilst travelling the world aboard Cunard Lines, notably on the Queen Elizabeth 2 where he was a Junior Sous Chef. Later settling in Hamburg, he spent five years at a restaurant specialising in classic French cuisine where he rose from Sous Chef to Head Chef.
He then returned to the UK where he joined the Renaissance-Marriott family. For the majority of the next decade, Andrew ran the kitchens as Executive Chef of four and five-star hotels at Gatwick Airport, Heathrow Airport and in the central London business precinct of Canary Wharf. In charge of the food and beverage offering at hotels catering to over 600 rooms, 500+ guests for breakfast and large-scale conferences and events, Andrew is well versed in fast-paced, high-end catering.
Andrew has most recently spent the past three years at Wokefield Park, Reading, as Executive Chef. Overseeing the food and beverage offering at the flagship De Vere venue, Andrew managed two kitchens, a large bar, 24-hour room service and catering for a host of conference venues with over 2,000 covers daily.
Behzad GotlaBehzad Gotla takes the reins at Maze Grill Mayfair
Gordon Ramsay Group is pleased to announce the appointment of Behzad Gotla as Head Chef at maze Grill Mayfair. Originally from Mumbai, Behzad has been based in Scotland for the majority of the past decade and brings his diverse experience to the table from AA Rosette kitchens and five-star luxury hotels to casual family restaurants.
Behzad began hospitality training at Napier University in his native India, which included work placements in the kitchens of luxury five star hotels including the Hyatt Regency in Mumbai, Hyatt Regency Kolkata and the five star Taj Fort Aguada in Goa.
In 2006, he relocated to Edinburgh to finish his final year of school and stayed on afterwards where he spent a number of years working at AA Rosette-awarded restaurants including Le Monde in the centre of the city’s ‘new town’ and, most recently, at Aqua within the Apex Hotel.
Behzad now joins maze Grill Mayfair as Head Chef, located on Grosvenor Square.
Heddon Street Kitchen, 3 – 9 Heddon Street, London W1B 4BE
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Gordon Ramsay Plane Food,
Terminal 5, Wellington Road, Heathrow Airport, Hounslow, TW6 2GA
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maze Grill Mayfair, 10 – 13 Grosvenor Square, London W1K 6JP
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