James ‘Jocky’ Petrie appointed group executive development chef for the Gordon Ramsay Group

James ‘Jocky’ Petrie has been appointed group executive development chef for the Gordon Ramsay Group who will work with all teams in the Group with the aim to further develop and nourish the talent and creativity across all 14 restaurants in the portfolio.

James joins after completing a year-long post, created especially for him, as head of development at the two Michelin starred restaurant The Ledbury in Notting Hill – No.10 in San Pellegrino World’s 50 Best Restaurants 2014. As executive development chef, James will work on expanding and developing, carefully collaborating with Gordon and each team on the London restaurants in the first instance.

Stuart Gillies, Gordon Ramsay Group Managing Director, said: “We are really excited to have Jocky join us. He and I have spent a long time talking through the exciting opportunities that lie ahead and we’re very pleased to have him on board in this new role as the company continues to grow”.

Speaking about his appointment, James said: “Having followed Gordon's career, I feel excited to be joining this rapidly-expanding global company led by one of the world's most established and successful chefs.  Coming from a background of developing menus and ideas for two and three Michelin star-level restaurants, this larger scale role of overseeing 14 world-renowned restaurants within the UK feels like a natural and challenging step forward for me.

“I hope to bring a fresh perspective to the creative process within the company by working alongside Gordon and his Head Chefs to build and support a strong creative development team and nurture exciting young talent.”

Beginning his kitchen career as a pot washer in his native Oban on the Western coast of Scotland, James began working in the kitchen of Kinnaird House Hotel and was quickly promoted to head of pastry within six months. He later joined Hambleton Hall in the Midlands before moving to the USA to lead the pastry team at the world-renowned The Inn at Little Washington in Virginia.

In 2001, James returned to the UK and joined The Fat Duck, where he quickly rose to the role of head pastry chef during the time that the restaurant achieved its third Michelin star. In 2009, he was appointed head of development of The Fat Duck Experimental Kitchen, where he oversaw dish development for all of Heston's restaurants and brands, including the two Michelin-starred Dinner by Heston Blumenthal in central London.