Gordon Ramsay may have spent decades building a global restaurant empire, but the celebrity chef already has an idea of what he would like to do when he eventually retires from cooking: become a Michelin inspector.
Speaking at a press conference promoting his role as executive producer of Apple TV’s Knife Edge: Chasing Michelin Stars, Ramsay discussed the challenges facing the restaurant industry, the pressure of maintaining Michelin recognition and the importance of understanding the business behind the food.
Asked about the work of Michelin inspectors, Ramsay said he would be keen to join them once his cooking career is over.
“When I retire from cooking, I will send my resume to the Michelin group to become an inspector,” he said, describing it as “the best job in the world”.
Ramsay also joked about the secrecy surrounding Michelin inspectors and expressed confidence in his ability to assess restaurants.
The business behind the food
For Ramsay, running a successful restaurant requires much more than culinary talent. Rising food, labour and operating costs have made the economic environment one of the biggest challenges facing restaurant owners.
“The biggest risk is the economy,” Ramsay said, stressing that restaurants ultimately have to be run as sustainable businesses.
His advice to young restaurateurs is to start small and establish a loyal customer base before attempting to expand.
“Become a talented neighborhood restaurant, and then become the best in the neighborhood,” he said.
Ramsay also pointed out that a restaurant’s performance during the busiest nights of the week does not necessarily tell the whole story.
“Everybody can fill a restaurant Friday, Saturday, but it’s a Monday, Tuesday, Wednesday, that’s the important one,” he said.
Keeping a Michelin star can be harder than winning one
Ramsay believes earning a Michelin star is only the beginning. Maintaining that level of recognition requires restaurants to constantly evolve while preserving consistency.
“The hardest job, if I’m honest, is keeping it,” he said.
According to Ramsay, diners quickly lose interest if restaurants fail to offer something new. Seasonal ingredients and changing menus can help keep customers engaged and give them a reason to return.
“Customers love change,” he said, arguing that restaurants need to demonstrate continued improvement.
For young chefs, however, Michelin recognition should not necessarily be the starting objective. Ramsay said that when he entered professional kitchens at 19, earning a Michelin star was not his immediate ambition.
Instead, he focused on learning the fundamentals and developing discipline.
“Discipline. That’s the biggest thing any Michelin star chef can hope to have in their knife wallet,” Ramsay said.
He also urged chefs to understand their finances, build reliable teams and avoid expanding faster than their businesses can support.
Ramsay backs Michelin expansion in India
Ramsay also voiced strong support for the Michelin Guide expanding into India, praising the country’s culinary traditions and diversity.
Asked whether India deserves its own Michelin Guide, he responded: “100% it deserves the guide.”
He said expanding Michelin’s reach to more countries would help showcase culinary traditions that remain underrepresented in the global fine-dining landscape.
Why celebrity chefs have become global brands
Ramsay also defended the growing prominence of celebrity chefs, comparing their status with that of elite athletes.
“I don’t think there should be any difference between a prolific NBA player, soccer star, incredible boxer, to a prolific chef,” he said.
He argued that the visibility generated through television, social media and commercial partnerships can help recognise the years of work required to reach the highest levels of the profession.
Ramsay also believes online reviews have an important role to play alongside traditional restaurant guides. While Michelin retains its influence because of its discreet and consistent inspection system, direct customer feedback can help restaurants identify problems quickly.
“The quicker we get the bad news, the better we can deal with those kinds of situations,” he said.
For now, Ramsay remains focused on his culinary and television career. But if he eventually trades his chef’s whites for the anonymity of a Michelin inspector, he appears to have already decided where his next adventure could take him: around the world, one restaurant at a time.
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