We’re pleased to be collaborating with Chef Bob on some fabulous pairings ideas.
First up, fig carpaccio with samphire, celery, chilli and a soy lime dressing, paired with an infusion of our Great Taste award-winning olive leaf.
To learn more about Chef Bob, visit his website or visit Instagram @bob_mazur_chef.
Robert “Bob” Mazur. From 2017, Executive Head of “Gordon Ramsay Restaurants”. London House, Bread Street Kitchen and York & Albany are among the 3 restaurants that Bob runs. Previously, for 6 years, he was a chef at the Northall Restaurant of the 5-star Corinthia Hotel. It won an impressive list of honors from TripAdvisor, Conde Nast, and The Sunday Times during this time.
His culinary career began in 1992. Then he finished his training at the oldest French restaurant, Michelin L’Escargot (Garry Hollihead, David Cavalier). Robert developed his talent in renowned restaurants in London, including Soho House, Michelin Les Saveurs by Marco Pierre White. After six years, he returned to his native country, where he managed restaurants in luxury hotels such as Hotel Haffner and Mazurkas. He also ran kitchens in two restaurants of the renowned Polish restaurateur, Magda Gessler, during their opening.
He returned to London in 2011. It was then that he started working at Northall.
At Heddon Street Kitchen, Gordon Ramsay started out as Head Chef. He has also worked at popular and award winning spas, summer resorts (eg Hotel Bryza, Sanctum on The Green), private member clubs and hotels. Fluent in English
He specializes in European and British cuisine. In addition to the taste and constant modernization of recipes, he attaches great importance to the presentation of the dish.
