With 19 years of experience in the kitchen under his belt, Gilles Dumont joins maze Grill as Head Chef - a title he's held since the ripe age of 17. Born and raised in Belgium, Gilles started a career while barely fresh from primary school. He joined his first kitchen at a hotel outside Brussels, where the owner saw such potential in his young assistant that he sponsored him through cooker school. While in school, Gilles completed a six-month stage at three Michelin-starred 'Comme Chez Soi', under acclaimed Chef Pierre Wynants and then returned to the hotel as Head Chef at just 17. During his early twenties, Gilles continued to blaze a trail across Belgium with a series of Head Chef positions, consistently impressing with skilled techniques and a confident, controlled command over the kitchen. In the UK, he has diversified with senior kitchen roles, such as Head Pastry Chef for Somerset House, Head Chef at Liberty and Head Chef at French restaurant Aubaine in Mayfair. The most recent position Gilles held makes the perfect segue for his new appointment, having spent the past two years as Head Chef of two Gaucho Argentine steak restaurants. "Coming from Belgium, steak has a special resonance for me, so I always treat the king of meats with the utmost respect" Gilles says.
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.
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.
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