Trio of new appointments for Gordon Ramsay Group

By Liam Garrahan contact

- Last updated on GMT

L - R: Paul Croasdale, Andrew Winstanley, Behzad Gotla
L - R: Paul Croasdale, Andrew Winstanley, Behzad Gotla

Related tags: Gordon ramsay group, Head chef, Junior sous chef, Chef, Sous chef

Gordon Ramsay Group has announced a trio of head chef appointments at Heddon Street Kitchen, Gordon Ramsay’s Plane Food and Maze Grill Mayfair.

The new appointments follow a turbulent week for the group where it was announced that Maze would be losing a Michelin-star in the latest Michelin Guide.

Paul Croasdale​ has taken over the reigns as head chef at Heddon Street Kitchen in London’s Regent Street Food Quarter.

He will be in charge of a team of 15 at the 232-cover restaurant which blends European food with Asian influences.

Croasdale’s career has taken in some of the best restaurants in northern England including the three AA Rosette-awarded Middlethorpe Hotel and he spent three-years as sous chef at the Michelin-starred Longridge Restaurant in Preston which is owned by chef patron Paul Heathcote.

His first head chef appointment came at Ynyshir Hall in Wales where he oversaw the Michelin-starred kitchen of the Relais & Chateauz property.

Andrew Winstanley​ has been appointed head chef at Gordon Ramsay’s Plane Food at Heathrow Airport Terminal 5.

Winstanley has previously been executive chef at some the UK’s top four and five star hotels.

He held the position of junior sous chef on Cunard Lines’ Queen Elizabeth 2 ship before rising from sous chef to head chef at a French restaurant in Hamburg, Germany.

His most recent positon was as executive chef at Wokefield Park, Reading, De Vere’s flagship venue. He managed two kitchens, a large bar, 24-hour room service and catering at a number of conference venues with over 2,000-covers daily.

Behzad Gotla​ has joined Gordon Ramsay Group as the new head chef at Maze Grill Mayfair.

He has previous experience at AA Rosette kitchens and luxury five-star hotels.

Originally from Mumbai, Gotla started his training at India’s Napier University where his work placements took him to five-star hotels around the country.

He moved to Scotland to finish his training where he then went on to work at AA Rosette-awarded restaurants including Le Monde and, most recently, Apex Hotel’s Aqua restaurant. 

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