David Carter - Working For Gordon Ramsay To Building London’s Most Electric Restaurants & How Winning 'Oma' A Michelin Star Won't Change Him!
David Carter does not do the neat, pre-packaged rise. In this episode, he takes us from a childhood shaped by Barbados heat and roadside grills, through Toronto and LA, into London kitchens where the stakes were real and the pressure unforgiving. He talks candidly about cutting his teeth at Gordon Ramsay at…
We score an episode from what we can actually measure — its reach and engagement, what listeners say about it, and what it covers. We don't have those signals for this one yet, so it doesn't get a number.
Buzzmeter says it's buzzing across platforms — the Hive Vote says whether the people who actually listened liked it.
Rate this episode
Add your vote to the Hive — listeners rate every episode after they finish.
- No reviews yet — be the first.
More from The Go To Food Podcast
See all episodes →
Tom Kemble - Why I Quit Michelin Stars to Make Pizza & My Near Death Experience At Fäviken
Kavi Thakrar - The Secrets Behind Dishoom’s Extraordinary Success
Clodagh McKenna: How I Shut Down New York, My Life on TV & Partying With Bob Geldof
Similar episodes from other shows
More like The Go To Food Podcast →
FURQAN MEERZA: FUGITIVE CHEFS / HEAD OF KETCHUP FOR THE WORLD / CHEF IDENTITY CRISIS
TOP RATED | Gordon Ramsay: The Golden Rule That Made the World's Most Iconic Chef
Chef Cynthia Romstadt: From Dirt Roads to Fine Dining and Major Culinary Competitions
Why Restaurants Matter… Jamie Oliver, Piers Morgan, Marina Hyde & Richard Osman, Tracey Emin & Dara Khosrowshahi
One great episode in your inbox, daily — free.
One email a day, unsubscribe anytime. No spam, ever.