Gordon Ramsay Restaurants Gordon Ramsay Restaurants Michael Howells discovered his passion for the kitchen early, starting his first role at 15. He honed his skills in classical and modern fine dining kitchens, including Le Caprice and Fera at Claridge’s, and played a key role in the opening of Sexy Fish in 2015. He then spent five years at J Sheekey refining his techniques and shaping his culinary voice.
In 2023, Michael joined Lucky Cat Mayfair as Head Chef, deepening his expertise in Asian flavours and helping define the brand’s creative character. Since becoming Executive Head Chef in 2025, he has overseen the Mayfair and Manchester sites and led the culinary launch of the flagship at 22 Bishopsgate, as you may have seen featured in the Netflix documentary Being Gordon Ramsay. His menu evolution has introduced some of Lucky Cat’s most celebrated dishes while mentoring the next generation of chefs.
Away from the kitchen, Michael enjoys time with his wife and two young children.
Q: Away from the kitchen, what personal experiences or values have most shaped who you are today?
A: Food has always been central to my life, long before it became my profession. My wife and I have been together a long time and have always eaten constantly – at home, in restaurants, while travelling – and that shared love of food naturally evolved into a love of cooking. There’s no better way to understand people, places, or cultures than by eating. That shared curiosity and openness has shaped how I think, how I work, and how I approach food as something to be experienced rather than just produced.
Q: How would you describe your cooking philosophy now, and how has it evolved over the course of your career?
A: Over time, I’ve learned that our greatest advantage as chefs is access to the best ingredients. The more I’ve cooked, the more I’ve realised that the less you do to great produce, the better the dish becomes. At Lucky Cat especially, the structure is very clear: protein, sauce, garnish. The flavours are bold, but they’re there to enhance what’s already on the plate – not to mask it or overcomplicate it. I’ve come to really value simplicity and letting the quality of what we source lead the way.
Q: When you reflect on the journey to opening Lucky Cat, what stands out to you the most?
A: What stands out most is the sheer scale and intensity of it all. It was the first time I’d been involved at such a high level in an opening. You don’t just open a restaurant – you build it piece by piece. Once the doors are open, it’s easy to forget how much thought went into every single detail, but being part of that entire journey was huge and incredibly formative.
Indulge in flavour-packed Asian-inspired dishes, explore the raw bar, and sip expertly crafted cocktails — all with breathtaking 360° views of London. Book your table and experience it for yourself.
Discover more behind the scenes of the six-part Netflix documentary, Being Gordon Ramsay. Find out what it really means to transform preparation into performance, then reserve your place at the table and experience it for yourself.