Kim Ratcharoen

Respect for ingredients and craft is the governing principle in Kim Ratcharoen’s own words, and it reads as a working line rather than a slogan. After Sussex University, 64 Degrees, and senior kitchen roles at Restaurant Gordon Ramsay in Chelsea, London, the method is clear: keep the plate tight, the technique clean, and the kitchen language exact. Precision here is not performance; it is the form care takes in service, with restraint doing the heavy lifting.

Kim's signature dishes include steamed rice with boiled eggs and chilli paste and lobster ravioli. Steamed rice with boiled eggs and chilli paste carries the strongest link to memory, direct and unadorned, while lobster ravioli shows the same cook working in a more refined register. Taken together, they show a kitchen hand that can move between personal reference and precise execution without changing its standards.

Its long place on the menu links her current kitchen to the restaurant’s opening era, giving guests a dish through which to understand continuity, standards, and craft in practice. The recognition here is not loud, but enduring: a sign that a dish can become part of a restaurant’s identity, and that a chef’s work can carry memory forward without losing its exacting edge. She joined Restaurant Gordon Ramsay as an apprentice in 2015 after moving from Surat Thani, Thailand to the UK to study Economics and Hospitality, and later appeared on The Great British Menu in 2021. She joined Restaurant Gordon Ramsay as an apprentice in 2015 after moving from Surat Thani. And later appeared on The Great British Menu in 2021.