Clare Smyth Bio, Age, Parents, Husband, Net Worth, Michelin stars

Claire Smith photo
Claire Smith photo

Claire Smith Biography

Claire Smith is a chef from Northern Ireland. He is the chef patron of the three Michelin-starred Corps, opened in 2017 by Claire Smith. He held the position of chef patron at restaurant Gordon Ramsay from 2012 to 2016 and has received numerous accolades, including the Chef of the Year award in 2013 and a perfect rating in the 2015 edition of the Good Food Guide.

Claire Smith Age and Birthday

Claire is 44 years old as of 2022. He was born in County Antrim in September 1978.

Claire Smith Nationality and Ethnicity

Claire is of British nationality by birth. He was born in County Antrim. She is of mixed caste. Read also; Jason Atherton

Claire Smith Parents | family

She is the youngest of three children born to her mother, Doreen, who is a waitress at a nearby restaurant, and her father, William, a farmer.

Claire Smith husband

Grant, Smith’s husband, works in finance, and they both live in Wandsworth.

Claire Smith Height

Claire stands at an average height of 6 feet 0 inches (1.73 m).

Claire Smith net worth

What is Gordon Ramsay worth? She has an estimated net worth of $63 million.

Claire Smith Michelin Stars

How many Michelin stars does Gordon Ramsay have? Ramsay holds seven Michelin stars that are currently active, but his restaurant has received a total of 17 stars during his career. His eponymous restaurant received three Michelin stars in 2001, giving him his first taste of these coveted accolades.

Claire Smith Culinary Career

Smyth completed an apprenticeship at Greyshot Hall in Surrey while attending culinary school. He resigned from that position to work full-time at Terrence Conran’s Michelin House restaurant in London. After this, he worked in a catering company in Australia for six months. When she came back to the UK, she performed at several restaurants including Gidley Park and The Waterside Inn. She held positions as sous chef and head chef at the restaurant of the St. Endoc Hotel in Rock, Cornwall. While she was working there, she was named Young Cornish Fish Chef of the Year.
Smith was offered a position at the restaurant Gordon Ramsay by Gordon Ramsay in 2002. She became the first female chef in the United Kingdom to run a restaurant with three Michelin stars, when she was named head chef of the restaurant Gordon Ramsay in 2007. By her appointment, only seven of the 121 British Michelin-starred restaurants had female head chefs. She left Ramsay’s restaurant to work for Alain Ducasse’s Le Louis XV in Monaco for a year and a half before returning to the UK to run the restaurant in Chelsea. She was succeeded by Simone Zanoni, who traveled to Versailles to open a new Gordon Ramsay establishment.

Smith was named “National Chef of the Year” by the Good Food Guide in 2013. At the 2013 Birthday Honours, Smith received the honor of Member of the Order of the British Empire (MBE) for his contribution to the hospitality sector. The 2015 Good Food Guide for the United Kingdom gave Smith a perfect ten. At the 2016 Katie Awards, she won the Chef Award, which her mentor Gordon Ramsay had previously won in 2000.

Claire Smith Core and Oncore

To open his first restaurant on his own, Core, Smith left restaurant Gordon Ramsay in 2016. In July 2017, Corps debuted in the Notting Hill neighborhood of London. Core won the Best Restaurant honor at the GQ Food & Drink Awards in April 2018. Smith was named the World’s Best Female Chef for 2018 by the World’s 50 Best Restaurants.

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Smith made an appearance as a judge on a season 1 episode of The Final Table titled “UK” in 2018. In the 2019 Michelin Guide, the core received two Michelin stars on October 1, 2018. Cor became the first British woman to have three restaurants. Michelin stars when it got three stars in the 2021 Michelin guide.

Smyth is rumored to open an Oncore restaurant in November 2021 in Sydney, Australia, and again in 2022. Oncor was called “Sydney’s best restaurant” in a Bloomberg review. Smith has not yet been able to work at Oncor because of ongoing border restrictions to prevent the spread of Covid-19. We’ve kept the menu very close to the core for some time, and it will evolve over time when I’ll be able to get there, which will happen soon, Smith wrote in an email to the magazine.