Dean Baker was born in Cheltenham and brought up in Cirencester in the heart of England’s picturesque Cotswolds. His earliest memories are of helping his mother in the kitchen, who not only worked as a cook in a local nursery, but also was a passionate home cook and baker. This led Dean from school straight to catering college to study to become a chef. After graduation, he spent the following three and half years gaining experience at Cowley Manor in Gloucestershire. A year followed in Christchurch in rural Hampshire at the Captain’s Club Hotel, before Baker accepted the position in London as Chef de Partie in Richard Corrigan’s Bentley’s in Mayfair, eventually rising to the position of Junior Sous. Jimmy’s in Chelsea and Lanes in Liverpool Street then preceded his position as Sous Chef at Sally Clarke’s in Kensington. Two years followed as Head Chef at Malcolm John’s Fish and Grill and saw him working between the Putney and Croydon restaurants, before joining Gordon Ramsay Group in April 2013 as Sous Chef at maze Grill and is now Head Chef.
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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