Born in Plymouth, Matt grew up cooking in his grandmother’s kitchen. He first started working within the hospitality industry alongside his university studies and never looked back. Matt joined the Teatro Kitchen, in London’s theatre district under Stuart Gillies. Stuart, now Gordon Ramsay Group’s Managing Director moved to Gordon Ramsay at Claridge’s and took Matt along with him. Starting as commis chef, Matt worked his way up through the ranks to junior sous chef. With a desire to travel, Matt saw a move to Dubai with the position of sous chef at the Hilton’s Glasshouse Restaurant. With talent and dedication, Matt became executive head chef for the award-winning restaurants Glasshouse and Verre by Gordon Ramsay. During this time, Verre was awarded accolades such as Best Modern European Restaurant from TimeOut Dubai and What’s On magazine. Matt’s next move was to Abu Dhabi with the position of chef consultant during the Formula One Grand Prix. Returning back to London in 2012, Matt became senior sous chef alongside Andy Cook at the Savoy Grill. Matt is currently Executive Chef of maze and maze Grill for the Gordon Ramsay Group.
Alex Thiebaut was raised in the picturesque town of Sierentz in Alsace, France. After finishing school, he acquired a four-year training apprenticeship at Auberge Saint Laurent in Sierentz. A further 3 years followed at the restaurant, seeing him promoted to Chef de Partie. Eighteen months experience working in Florida with the Ritz Carlton hotel group was next, before his return to Europe with the opening in 2007 of the Gordon Ramsay restaurant at the newly built Ritz Carlton Hotel in County Wicklow in Ireland.
After a year, Alex was offered the position of Senior Chef de Partie at the 5 star Hotel Fouquet off the Champs Elysees and he leapt at the opportunity to work in his own capital city, Paris. In 2010 he returned to the Gordon Ramsay Group, this time in London, to work as Senior Sous Chef at maze and is now promoted to Head Chef in February 2014.
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 the Gordon Ramsay Group in October 2010 where he remains today as General Manager of maze and maze Grill.
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Table Reservations for up to 12 people
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