CLOCKING IN

Gordon Ramsay—the man, the sharp-tongued mouth, the culinary legend—talks to Tatler about how he balances family, fame and a multimillion-dollar restaurant business while making the most of every moment

By Fontaine Cheng.

Stroll past a bright red telephone box and an impressive double of Big Ben, both unmistakable symbols of Britain, and you’ll find a pub. This isn’t just any pub; it’s the Gordon Ramsay Pub & Grill, brought over to The Londoner Macao by one of the world’s most famous chefs, with a string of Michelin stars, TV shows and a global restaurant empire to his name. Gordon Ramsay, synonymous with intense kitchen showdowns and an unwavering commitment to culinary excellence, has landed in Macau—and he’s bringing more than just his f-words. “These parties are always fun,” Ramsay remarks during a call between meetings. We caught up with him in January after a jam-packed schedule of photo shoots, a media masterclass, an opening party and a Q&A session with students from…

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Tatler Hong Kong (Digital) - 1 Issue, April 2024

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