My Life In Food: Kim Ratcharoen, Restaurant Gordon Ramsay
My earliest food memory is pounding curry paste in a big pestle and mortar with my family. The sound, the aroma of lemongrass, galangal and chillies – that’s my childhood. Even now, no matter how refined the dish, that tradition is at the heart of everything I cook. It’s about respect for the ingredients and craft. Food was always a part of my life but in Thailand, I never thought of it as a ‘career’; it was just something we did that was part of family life. I came to the UK and studied economics – it’s safe to say moving into food was quite the change.
The one dish that sums up my childhood is steamed rice with boiled eggs and chilli paste. Simple, comforting and full of flavour, I still make it whenever I want a taste of home.
I knew I wanted to pursue a career in food while I was at university. I cooked for my friends all the time and it became this social thing, a way to bring people together. Around that time, I started watching shows like MasterChef and Hell’s Kitchen, and I felt something spark inside me. I started learning more seriously, reading cookbooks, practising new techniques. That’s when I knew this wasn’t just cooking for fun anymore. This was something I really wanted to do.
The first dish I nailed was a plate of John Dory with a red curry velouté. That dish represented a bridge between my Thai roots and classical technique. It was bold but balanced, comforting but still refined. It was the first time I truly felt like I’d found my own voice on the plate. My experience, mainly at Restaurant Gordon Ramsay, completely shaped my entire approach to food and refined my palate. It taught me discipline, precision and the importance of never settling for ‘good enough’. My palate became sharper; I learned to appreciate balance, to find depth in simplicity, and to understand how to put together a perfect dish.
The best piece of advice I’ve ever had from a mentor in the kitchen was to be a sponge. That came from Matt Abé when I was on garnishes as chef de partie. He told me to absorb everything. The techniques, the mistakes, the energy of the kitchen – because that’s how you grow. I still carry that advice with me today and it’s what I tell my own team. You never stop learning in this industry.
At home I always have four ingredients to hand: rice, chilli paste, curry paste and coconut milk. With those four things, you can make an endless number of dishes. They’re the foundation of so much Thai cooking and even when I experiment, those flavours always find their way in somehow. In terms of utensils, the thing I use most is a spoon – it’s the most important tool in any kitchen. I use it to taste, check sauces and to plate.
London is full of amazing little independent spots doing incredible things. It’s the variety that keeps me excited. I love my local Thai restaurant, 101 Thai Kitchen in Hammersmith. I also love this Turkish spot in Ladbroke Grove called Fez Mangal – the grilled meats are incredible. They’re relaxed, welcoming places where the food speaks for itself. In terms of new openings, I recently went to Bonheur by Matt Abé and it was incredible. The attention to detail, the creativity, the flavours – you can really feel Matt’s personality in every dish.
The most memorable meal I’ve ever had was dining solo at Noma. I sat at the pass and found myself next to the head chef – it was surreal. Watching the precision and creativity unfold in front of me was so inspiring. Every dish had a story and every bite reminded me why I love this craft.
If I could cook for anyone, I’d always choose my grandma. She raised me and taught me so much about food and life. I’d cook a family-style meal – rice, soups, stir-fries, all for sharing as a family together.
My last meal would be seafood linguine. Simple, comforting and best enjoyed on a beach with a glass of spritz. It’s happiness on a plate.
Putting my own stamp on a kitchen as iconic as Gordon Ramsay’s three-Michelin-star restaurant is all about leadership and mentorship. I want to create an environment where young chefs feel supported, challenged and inspired to grow. My goal is to help them progress, find their confidence and become the next generation of great chefs. That’s how I leave my mark – by lifting others up. We have a special festive lunch at the moment which leans into nostalgia, those comforting flavours everyone loves, reimagined in a refined way. We’ve given classics like pigs in blankets, prawn cocktail and trifle a fresh twist, keeping the spirit but adding elegance and balance.
The diversity is what excites me about the future of dining in London. The city is a melting pot of cultures and cuisines. There are so many incredible chefs pushing boundaries, experimenting and celebrating their roots. It’s an exciting time to be here – there’s always something new to learn, taste and be inspired by.
The festive lunch at Restaurant Gordon Ramsay is available now until 23rd December. In January, the restaurant will resume its £125 lunch menu – the most accessible 3* lunch menu in London alongside Hélène Darroze at The Connaught.
Follow Kim on Instagram at @CHEF.KIM.RATCHAROEN
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