Maze

James Durrant

James Durrant’s interest in food and cookery began in 1997 when he took upon the role of a kitchen assistant, simply involving himself in basic preparation of all the food served. Gaining a valuable insight into the movement of a kitchen, he then thrived in the position as Chef De Partie in a 4 star deluxe hotel.

Whilst having exposure to all service areas of a hotel, James completed and attained a qualification in catering and hospitality food preparation and cooking. This quickly gave him significant inspiration for cooking for diners in different environments.

James' thirst for knowledge then led him to spend two years working at Restaurant Gordon Ramsay. This proved to be two of the hardest years of James' career, ultimately though they provided him with a vast array of some of the most influencial and beneficial experiences heavily shaping James' early career.

The skills developed during this period then provided James with the opportunity to work in another Michelin star restaurant, as Junior Sous Chef at Juniper restaurant.

With his varied experience and enthusiasm to work in a high pressured and successful kitchen, James again met Gordon when opportunities arose to work in yet another Michelin star restaurant. He accepted the position as Senior Sous Chef in Gordon Ramsay at Claridge’s, gradually improving his positions through the movement and evolution of the kitchen. His time here taught him essential attributes for his development including the day-to-day running of a kitchen, staff recruitment and the seasonal variations of the flavoursome menu.

His growing portfolio and vast experience soon got him noticed within the group, and with his eye for detail and remarkable management style, he illustrated his unique working approach. His endeavour was soon rewarded, by winning an Acorn award. In the same year of 2005, he became Executive Chef at the Michelin star restaurant, maze. This stunning contemporary restaurant creates an innovative dining experience, where his creative flare enhances menu development, whilst his management style aides other necessary areas of the business. With the success of maze in Mayfair, in 2006 James travelled to New York to assist the opening of maze at The London NYC.

In April 2008 maze Grill was unveiled with great anticipation. Once more James' incredible notoriety was recognised by not only retaining the position of Executive Chef at maze, but also being given the huge responsibility of the position of Executive Chef at maze Grill. James was a key component in the hugely successful launch of this contemporary restaurant, inspired by the informal style of a New York grill house.

It’s James’s passion and drive that rewards him, and contributes to the unblemished, modern service that is executed so perfectly at maze and maze Grill.