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10 - 13 Grosvenor Square, London, W1K 6JP

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Gordon Ramsay Bar & Grill


Our Team

Denva Pierre

General Manager

The General Manager at Gordon Ramsay Bar & Grill, Denva Pierre is originally from Castries, the capital of St. Lucia. He grew up in a family who are all great cooks, and his father was a chef in hotels on the island, and also cooked at weddings and big events. Because of this early exposure to the culinary industry, Denva says that ‘cooking is a part of me’.

He did not have any formal training in the industry, relying on life experience instead, and his first job was actually as an electrician and sound engineer. When he was younger, Denva worked as a musician, touring the Caribbean working on cruise ships and performing on stage.  

Denva is passionate about hospitality because he loves it when a service goes well.  ‘I enjoy speaking to people, ensuring that they are fully satisfied when they leave. It gives me great pleasure to work alongside chefs who really hone their craft, and fellow managers and staff who show a passion in what they do. I find that no matter what industry you are in, if you love it and show passion it really shines through’. 

Outside of work, Denva has always enjoyed travelling and visiting new places, he has ‘ticked off a few places on my list and there are a lot more to go through. I also enjoy a good bike ride and playing my bass guitar in my free time'.

Ashley Clarke

Head Chef

Gordon Ramsay Bar & Grill’s Head Chef, Ashley, hails from Dewsbury in west Yorkshire, but spent most of his life living in Manchester. He can’t remember a time when he didn’t want to be involved in the hospitality industry; his mum is a fantastic cook and so he learnt the basics from her at a young age and his passion has continued ever since.

Ashley began studying at a catering college in Southport, but soon decided to go straight into the industry and got his first job in a small family run hotel in Southport, aged 16. The owner of the hotel had worked on the QE2 and taught Ashley a great deal about French cuisine.

One of his most memorable jobs was at the Warehouse Brasserie in Manchester, under chef Marc Verité. Ashley says ‘it was the first ‘proper’ kitchen I worked in and it set me up with so many new skills. It blew my mind what could be done with food. I Still call Marc from time to time for advice!’

As well as being inspired by chef Marc Verité, Ashley looks up to René Redzepi, the Danish chef at the helm of 2 Michelin starred Noma, and Lee Tiernan of Black Axe Mangal in London. He is passionate about the industry because of ‘learning new things almost every day, the camaraderie, and meeting new people all the time’.  

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