Gordon Ramsay’s Pétrus adds new Head Chef

Gordon Ramsay’s Michelin-starred restaurant Pétrus has announced that it has put Neil Snowball in charge as its new Head Chef.
 
Taking over from Sean Burbridge, Snowball is set to join the Knightsbridge restaurant at the end of June after having previously worked alongside Ramsay at Claridge’s.
 
Snowball was Ramsay’s Senior Sous Chef at the restaurant from 2008 to 2011 where he managed a bridge of 35, and went on to work with Clare Smyth on dish development at the Restaurant Gordon Ramsay project.
 
Ramsay said: “Having previously been part of our group and developing his skills inside the company we are very confident that Neil will deliver the high-standard dining experience that Pétrus is renowned for. I'm delighted to welcome him back.”
 
Amongst his other chefs jobs throughout his career, Snowball also worked as Sous Chef at South Africa’s Leyton Hall and at the Grayshott Spa in HindHead, England, while his most recent role was alongside another high profile Chef - as Senior Development Chef at Heston Blumenthal’s Fat Duck.
 
Commenting on his new position, Snowball said: “It’s great to be coming back to where I have spent the majority of my career. This is a big opportunity for me, and I can’t wait to get in the kitchen of such a prestigious restaurant.”
 
Opened in March 1999, Pétrus was launched with Marcus Wareing as Head Chef and earned two Michelin stars before closing in September 2008. It was then reopened in March 2010 with Burbridge in charge and gained a Michelin star the following year.
 
Earlier this month, Snowball’s former boss Heston Blumenthal launched a new restaurant at Heathrow’s newly-opened Terminal 2, The Queen’s Terminal.
 
Named The Perfectionists’ Café, the restaurant is designed to offer diners a twist on traditional dishes, such as having a spray of malt vinegar and pickled onion juice to accompany the fish and chips.
 
Other items on the menu include pizzas from a wood-burning oven, burgers using three cuts of beef, and ice cream from a nitro parlour.
 
By Owen Mckeon
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