A Tiny Triumph for Restaurant Gordon Ramsay

Working with Chef Matt Abé, Chef Patron at the prestigious Restaurant Gordon Ramsay this year, was a challenge that ignited fire in my belly and my craft. Matt rose through the ranks of this three–Michelin–starred kitchen—where Gordon Ramsay’s extraordinary eye for detail shapes the culinary rhythm. Known for balancing bold, refined flavours with emotional resonance, his kitchen is a place demanding creativity, attention to detail, consistency, continuity, and absolute precision.

When I was asked to create 20 tiny bread trugs, I initially thought it impossible. But I didn’t give up. I revised my technique, adapted traditional boat-building methods, and found a way to make the miracle happen. What emerged was a set so small—and yet so exact—that each felt like a detailed sculpture with presence of its own but together the fleet make a strong impact.

This was a marathon of making. Consistency. Continuity. Attention to detail. These were more than goals—they became the narrative of the project and I upped my game. To be a trusted collaborator with a restaurant that shares such a deep dedication to natural materials elevated by craft—it meant everything to me.