Scottish by birth, Gordon was brought up in England after his parents moved south to Stratford-upon-Avon. His first career break came whilst playing football for Oxford United where he was spotted by a Glasgow Rangers scout in a F.A. youth club match. After completing trials he was signed by the Scottish champions at the age of 15. Three years later he had given up professional football and gone back to college to complete an HND course in hotel management.

Gordon moved to London where he joined Marco Pierre White in the early days of Harvey's in Wandsworth. After a couple of years Gordon moved to Le Gavroche to work alongside Albert Roux. This was followed by three years of working in France in the kitchens of Guy Savoy and Joël Robuchon. Here he was able to enhance his expertise in classic French cooking.

In October 1993, Gordon became chef of the newly opened Aubergine where he won many accolades including two Michelin stars within three years of opening.

Gordon's first book, Passion for Flavour, published by Conran Octopus, was published in October 1996. His second book, Passion for Seafood, was published in May 1999. A Chef for all Seasons was published by Quadrille in September 2000 followed by Just Desserts in September 2001 and Secrets in 2003.

In 1998 at the age of 31, Gordon set up his first wholly owned restaurant, Gordon Ramsay, on the former site of La Tante Claire in Chelsea.

A year later he opened Pétrus with his protégé Marcus Wareing as Chef Patron, in St. James's. Within seven months it had won a Michelin star.

In June 2000 Gordon won The Chef of the Year Award at the Cateys. His restaurant Gordon Ramsay was voted the Top Restaurant in the U.K. with a score of 28 in the 2001 London Zagat Survey and was also named as the best Fine Dining Restaurant in the 2001 Harden's Guide. These ratings continued in 2002, 2003, 2004 and 2005.

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