Head Chef - Tristin Farmer
Tristin’s first foray into cooking professionally was at a local restaurant, The Peat Inn in Fife, Scotland, whilst he attended college one day a week as a modern apprentice. After four years honing his craft he moved to the two Michelin-starred Andrew Fairlie at Gleneagles, where his passion for fine dining arose, and then on to Enverdale House Hotel in Perthshire.
In May 2007 he moved south and his enduring working relationship with Gordon Ramsay Holdings began. Tristin has been invaluable for the company, and has worked in the kitchens at a number of the restaurants, including Gordon Ramsay at Claridge’s where he began as Chef de Partie but rapidly moved up the ranks to Sous Chef, Pétrus where he was Senior Sous Chef, and Restaurant Gordon Ramsay as Sous Chef under Clare Smyth. In May 2011 he was appointed Head Chef at maze where he oversees a team of 25.
Sushi Chef - Gohei Kishi
Originally from Japan, lived in Paris until he was 18 years old. He more or less grew up in his mother’s Japanese restaurant Tagawa, located in central Paris. Surrounded by classic French restaurants and with local resident Joel Robuchon a frequent guest, Gohei’s curiosity for the dynamic between Japanese and French cuisine was born. Intrigued by his heritage, Gohei decided to return to Japan at the age of 18 to learn about Japanese food, culture and the art of sushi. He quickly found a position in Kappou Nakajima, a 1 Michelin starred restaurant where he remained for 5 years, learning the basics of Japanese cooking. His culinary techniques grew and Gohei learned about the detailed craftsmanship and knife skill of a Japanese kitchen, at this level.
His career flourished in Japan where he remained for some years working as a sushi chef. The culmination of this journey through Europe over the following years brings him to a natural home in maze where his experience and cooking approach fits comfortably with the French Asian menu. His sushi forms part of the menu as well as a stand alone offering at the bar.
General Manager - Sid Clark
Born and raised in West Sussex, Sid trained as an actor at LAMDA for three years. He spent a few years as a jobbing actor including performing at Glyndebourne Opera House in a Rock Opera and Bloomsbury theatre playing Laertes in Hamlet.
Sid made the move to a new stage – the world of hospitality as a nightclub promoter and then manager in Notting Hill before taking up the position of Restaurant Manager at the more sedate members restaurant at Lords Cricket Ground for MCC. In 2005 Sid embarked on a new position at the Compass Group, initially based at Chelsea FC as an Operations manager for Conference and Banqueting department and then as Suite Manager at The O2 as part of the team that opened the concert venue. Sid also event managed The England Suite at the Oval Cricket Ground for two Ashes series and as well as the Sponsors Village at the ATP World Tennis finals.
Sid moved to Gordon Ramsay Holdings in October 2010 where he remains today as General Manager of maze and maze grill.
TO MAKE YOUR RESERVATION
Use the form on the left or click the following
Table Reservations for up to 12 people
Group Reservations for 13 people or more
Kitchen Table for up to 6 people