World-renowned chef Gordon Ramsay has delivered a blistering response to the growing trend of restaurants adapting their menus for customers using weight-loss injections like Ozempic and Mounjaro. The 58-year-old culinary maestro, who oversees a global empire of more than 80 restaurants, has firmly declared that pharmaceutical trends will not influence his portion sizes or culinary philosophy.
No Compromise on Culinary Indulgence
In a recent interview with The Times, Ramsay expressed his frustration with what he perceives as excessive customer demands in modern dining culture. The chef, famous for his Michelin-starred tasting menus and high-end comfort food, stated he's becoming incredibly annoyed with philosophers who romanticize the past. He specifically highlighted the complications brought by dietary requirements and other customer demands that weren't prevalent two to three decades ago.
When directly questioned about whether restaurants should accommodate those on weight-loss medications, Ramsay didn't hold back. He unequivocally rejected the idea of creating an Ozempic tasting menu, placing responsibility on diners for their eating habits rather than expecting chefs to adjust their culinary creations.
Contrasting Approaches Among Celebrity Chefs
Ramsay's stance stands in sharp contrast to other prominent chefs who are experimenting with the concept. In September, Heston Blumenthal introduced a reduced-portion mindful experience menu at The Fat Duck in Bray, Berkshire. Meanwhile, Antony Worrall Thompson has been exploring more sharing-style menus at his London restaurant, Grill Off The Green.
However, Ramsay dismissed these approaches entirely, emphasizing the importance of self-discipline in both his profession and dining culture. He explained that maintaining balance has been crucial to his longevity in the demanding restaurant industry.
Beyond Food: The Phone Problem
Weight-loss drugs aren't the only modern dining trend that irritates the celebrated chef. Ramsay also expressed strong views about smartphone use at dining tables. While he acknowledges the importance of social media presence boasting nearly 19.5 million Instagram followers and over 41 million on TikTok he draws a firm line at influencer-dominated restaurants.
He specifically mentioned that his restaurant Bonheur wouldn't be flooded with TikTokers using ring lights and constantly posting about their meals. Although he admits influencer marketing can be beneficial, Ramsay finds the practice often becomes irritating for other diners, particularly citing Americans as the worst offenders for taking pictures with flashlights during meals.
The chef's comments highlight an ongoing tension between traditional culinary values and evolving dining habits, with Ramsay firmly planting his flag in defense of uncompromised culinary excellence and disciplined dining culture.
