Neil is not a newcomer to the Gordon Ramsay Group as he has previously worked in the kitchens of Claridge's and Restaurant Gordon Ramsay which gave him invaluable experience for his new role. Between 2008 and 2011 Neil was Senior Sous Chef at Gordon Ramsay at Claridge's working alongside the head chef, managing a brigade of 35. Later he worked under Clare Smyth in Restaurant Gordon Ramsay assisting with dish development. He is joining the group from The Fat Duck where he was Senior Development Chef.
Previous to this, his experience also included working as a Sous Chef in the Leyton Hall in South Africa and at Grayshott Spa in HindHead, England.
Having spent much of the past decade holding management positions at many Gordon Ramsay Group restaurants including Petrus, Gordon Ramsay at Claridge’s and The Savoy Grill, Elizabeth Lanzl now returns to Petrus as Restaurant Manager.
Earning her stripes in fine dining restaurants across the world, German-born Elizabeth Lanzl initially studied a degree in hotel and catering management in her native Munich. Throughout summer and winter breaks she worked as a Chef de Rang in a number of restaurants and hotels across Switzerland before travelling the world working in the dining room of the Queen Elizabeth II during one of the liner’s final years in service.
In 2008 Elizabeth settled in London and joined Gordon Ramsay Group as Head Waiter at Gordon Ramsay at Claridge’s – the same year the restaurant was awarded a Michelin star under Chef de Cuisine Mark Sargeant. Two years later, she was appointed to Assistant Restaurant Manager at Petrus for the 2010 re-launch on Kinnerton Street.
In early 2011, Elizabeth moved to the recently refurbished Savoy Grill as Assistant Restaurant Manager, working alongside Head Chef Andy Cook and Chef Director Stuart Gillies – now Managing Director of the group. 18 months later Elizabeth was promoted to Restaurant Manager of the Savoy Grill and has supervised all of the restaurant’s operations since, from staff training to cost controlling and identifying sales and marketing opportunities.
In just over six years Alex Gilbert-Petz rose from Junior Sommelier to Head Sommelier, having comfortably commanded the cellars of Michelin-starred restaurants and five-star hotels.
Alex first got a taste for fine dining at the 5-star Royal Crescent Hotel in Bath after college. Working at the three-AA Rosette restaurant, he soon discovered an interest in the wine list and how fine wine pairs with food. He left the restaurant to join Amberley Castle Hotel in West Sussex where he began his career as Junior Sommelier, aged 20. A year later he moved to central London and joined The Goring Hotel as Assistant Head Sommelier. A year later an opportunity arose to join a Michelin-starred restaurant and Alex accepted an invitation to become the Assistant Head Sommelier at Dinner by Heston Blumenthal.
Alex’s most recent role was Head Sommelier at The Boundary Restaurant and Rooftop and within three months he was given responsibility for a number of Prescott & Conran restaurants, including Albion and the newly opened Albion Café at Neo Bankside.
Now Alex joins Michelin-starred Pétrus as Head Sommelier. With extensive experience in fine wine, Alex is perfectly placed to match a fine dining menu with premium wines from a cellar filled with rare and vintage bottles.
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