Heddon Street Kitchen, Gordon Ramsay Plane Food and maze Grill Mayfair are all gaining new head chefs with the following joining the Gordon Ramsay Group:
Paul Croasdale will be head chef of Heddon Street Kitchen, the casual all-day restaurant located in the Regent Street Food Quarter.
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.
Paul then spent a number of years in Australia (Harvest Restaurant, Fremantle) and later returned to the UK in 2010 to join The Atlantic Hotel, 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.
Gordon Ramsay’s Plane Food
Andrew Winstanley is the new 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.
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.
maze Grill Mayfair
Behzad Gotla will join 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.
