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.
Christophe Vandoolaeghe was born and raised in the Paris suburb of Rueil Malmaison. Greatly inspired by his uncle who owned a local brasserie, Christophe’s earliest memories are of the eager activity and convivial atmosphere of this family-run, busy restaurant.
This led him from school to catering college to study Front of House. Upon graduation, he left Paris to improve his English and secured himself a position at the Hanbury Manor Hotel in Hertfordshire, England where Albert Roux was consultant chef. A period working at the two Michelin starred Le Gavroche in London’s Mayfair followed, before a return to France to work at Hotel Byblos in St Tropez, and then to the 3 Michelin starred restaurant Lucas Carton in Paris.
Over the next few years, he joined two Michelin starred Michel Rostang as Chef de Rang and later worked under Daniel Boulud. He returned to Paris at the end of 2000 to work with the French retail wine specialists, Nicolas, before moving back to London in 2006 to work at The Landmark Hotel in Marylebone. He later worked at The Capital in Knightsbridge as Restaurant Manager where he met Eric Chavot. After Chavot left, Vandoolaeghe worked closely with him with the concept and launch of his new restaurant Brasserie Chavot in 2013. Christophe joined the Gordon Ramsay Group as Restaurant Manager at Pétrus in November 2013.
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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