Get to know the team behind Bread Street Kitchen. From the creative bar team to Bread Street Kitchen's general manager who keeps your experience faultless, our team have honed their expertise over the years and know the industry inside out.
The Gordon Ramsay chefs and managers will bring you unrivalled experiences and menus that you’ll love returning to.
Robert gleaned his cooking skills in a range of venues from award-winning spas and resorts to private members clubs and country hotels. Fluent in three languages, Robert kicked off his career by training in the oldest French restaurant in London, L’Escargot, in 1992. He then developed his talent across a host of renowned restaurants in London, including Soho House and now closed Michelin-starred Les Saveurs by Marco Pierre White.
In 1998, Robert returned to his home country of Poland where he headed up the restaurants in luxury hotels such as the Haffner Hotel and Mazurkas Hotel. Robert also led the brigades at two restaurants of reputable Polish restaurateur Magda Gessler during their openings.
Being drawn back to the allure of London in 2011, Robert returned as head chef of the Northall restaurant at the 5 star Corinthia hotel, leading the team for 5 years and collecting an impressive list of accolades from TripAdvisor, Conde Nast and The Sunday Times.
Robert joined Gordon Ramsay’s Heddon Street Kitchen as Head Chef in July 2017 and now leads the brigade of 19 chefs as Executive Head Chef at Bread Street Kitchen. Robert brings with him a wealth experience in British produce, global cuisine and bespoke dining experiences in luxury hotels and private members clubs.
Michael joined the Gordon Ramsay Group as a Commis Chef opening Bread Street Kitchen in 2011 and has since worked his way up to the position of Head Chef at Bread Street Kitchen in St. Paul's.
Michael was also a part of the opening team for Heddon Street Kitchen and most recently he spent some time assisting with the running of Michelin-starred Petrus.
During his time in the group he has completed stages at Restaurant Gordon Ramsay, as well as spending some time at Tom Kerridge's two Michelin starred pub, the Hand and Flowers in Marlow.
Michael also competed in the 2017 San Pellegrino National Young Chef of Year competition, placing third in the U.K. and has been shortlisted for the 2019 Young Chef of the year Awards.
Over the years he has cemented his passion and flair for modern British cuisine by using the best produce available on the market as he strives to produce simple, seasonal dishes that deliver on flavour.
Beginning his career behind the bar, Mario first started in the Light Bar at St Martin’s Lane. Having refined his skills, he continued to build his experience at a number of top London bars and in 2009, moved to The Sanderson Hotel as Bar Manager.
Mario became Bar Manager at Bread Street Kitchen in 2011 for its grand opening, where he was able to exercise his creative yet precise flair. Staying within the Gordon Ramsay Family, Mario became Group Bar Manager, ensuring that the high standards where he maintained all things bar related across Gordon Ramsay restaurants in London until his return to Bread Street Kitchen as General Manager in 2012.
After a remarkable push as General Manager of the beautiful Narrow pub in Limehouse, Mario has now returned to Bread Street Kitchen as Director of Restaurants.
Our Restaurant Manager at Bread Street Kitchen, Francis, started his journey in the hospitality industry in 2010 as a Commis Waiter in the five star La Co(o)rniche hotel in the South of France. Francis spent four years in this iconic hotel, working his way up to the position of Chef de Rang.
By 2014, it was time for a change, and he decided to leave his home country of France, venturing to the UK. Francis moved to London and joined Gaucho as a Commis Waiter, quickly becoming Head Waiter. However, a year later he was given a fantastic opportunity to move once again – this time to Saint Barthelemy (St Barths) in the Caribbean. He worked at the luxury hotel, Cheval Blanc, which Francis describes as ‘a mix of refined service and a paradise environment following French traditions and manners’.
Following this experience in paradise, he was asked to re-join Gaucho as a manager in Gaucho Dubai. Francis was Head Waiter and loved helping to ‘develop the team’s knowledge and support the management team’.
A few months later, Francis was back in London and became Assistant Manager in the flagship site, Gaucho Piccadilly. He was responsible for training all of the front of house team, implementing the highest standards, and ‘creating new ways to enhance the guest experience’. However, he wanted to develop his skills in project management and create his own team from scratch, why is why he moved to Rhubarb, to open VIVI as their Restaurant Manager. During this time, Francis was proud of ‘recruiting 100 members of staff, building a mindset, standards and all operations with the management’.
Then an opportunity came through at Bread Street Kitchen. Francis loves working at this Gordon Ramsay restaurant because he is ‘learning from the best, developing among the best and bringing my touch to this restaurant [to] exceed our guests’, colleagues’ and Gordon’s expectations’.
Bread Street Kitchen’s Sommelier, Dmitri, first found his passion for hospitality whilst studying as a Chef at culinary school. Over many years, he worked in many different sections of the kitchen and restaurants, and discovered that the beverage department and front of house was where his skills lay, and where he enjoyed himself most. He loves the hospitality industry because ‘you meet people from all around the world who share lots of experience and knowledge’.
As he grew up Dimitri was surrounded by grape vines, so it was only natural that his talents lay in wine. He describes his job as ‘one of the most interesting and exotic roles in hospitality’ because the wine world is constantly evolving and creating lots of new experiences. Being a wine enthusiast has given Dimitri the opportunity to travel and work in lots of different countries with different cultures – something that he sees as his greatest achievement.
His proudest moment so far in his career was when he worked in At.Mosphere, The world's highest restaurant located on the 122nd floor of the Burj Khalifa in Dubai. Dimitri was the only Sommelier working at this height in the world.
Choosing his favourite wine was difficult, because there are so many unique and beautiful wines worldwide, but one of his favourites is Burgundy Pinot Noir. This is because ‘in that small region you can get thousands of different expressions from just a single grape variety and Pinot Noir is the most delicate and sensitive grape’.
In his free time, when he’s not studying as part of a successful Sommelier routine, Dimitri loves to keep active and take part in sports including mountain biking, water sports, and diving.
Dennis has both Greek and German heritage, and started out his career in hospitality when he was quite young. First, he focused on show business, with work on TV shows and a radio programme, but eventually the world of beverages and guest service got his full attention. For over three years, Dennis has been working with Gordon Ramsay Restaurants in London, focusing on combining his passion for travelling with more beverage knowledge by visiting distilleries, breweries, and vineyards.
His favourite drink is Sazerac, made with a 100 proof Rye and ‘the proper new Orleans way’ This is because it’s potent, flavourful, and it is 2 dimensional as the temperature affects it during the time it takes to consume. Dennis calls Sazerac ‘as mysterious and controversial as a living legend’.
When it comes to the Bread Street Kitchen Drinks Menu, his favourite drink is ‘The Long Night’ which is a complex combination of flavours and whiskeys that make a bittersweet dessert cocktail.
The thing Dennis most enjoys about his job is the cocktail masterclasses, because he believes that ‘raising the bar of expectations and knowledge of our guests, eventually will result into raising the level of the industry, thus resulting in everyone having to up their game and be more creative and innovative’.