A chef, who partially trained under Gordon Ramsay, has opened up about what it was really like to work for him. By his own admission, the 59-year-old has said he is "difficult to work for" because of his perfectionism and strive to keep his business reputation at its best.

As seen in his new Netflix series, Being Gordon Ramsay, only those performing at the top of their game earn his approval, and even small mistakes can draw sharp critique.

Gordon's reputation for harsh feedback is mostly recognised from his show Hell's Kitchen, where viewers witnessed him brutally putting an aspiring cook into an "idiot sandwich", however, according to his wife, Tana Ramsay, he has mellowed in recent years.

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One chef who thankfully avoided clashing with the father-of-six is Mike Reid. The 43-year-old, who owns multiple restaurants across the UK, Australia, Dubai, Beirut, and Amsterdam, trained under Gordon when he first started his career.

Opening up about the experience, Mike admitted that while there was some fear of getting things wrong, he genuinely enjoyed working for him.

"With Gordon, if you’re good, you're good," he explained. "He leaves you alone. He actually gave you a lot of his time in terms of teaching and learning and what have you.

"So yeah, luckily I was not too bad at my job, so never an idiot sandwich for me," he laughed.

Asked if he was ever scared of the chef, Mike added: "No, there were so many levels in that kitchen already.

"You had to perform for yourself and for others. Gordon was cynical, even back then he already had multiple restaurants, so he was in and out a lot.

"But, you had to perform at the highest level every day. So there was always a level of, fear is the wrong word, but the knowledge you knew you had to be at your absolute best every day."

With high-end kitchens demanding long hours, strict discipline, and a relentless pursuit of perfection, Mike said he understood why some chefs can't take the heat.

"[This] is why it's so tough to perform in a three-star for any long period of time, because the level of consistency you've got to bring is just, it's incredible," he explained.

In a final word on his former teacher, Mike added: "He's a lovely guy in real life, with a big heart and a real talent for teaching. We’re still connected to this day."

Gordon has previously said that staff working for him need "total commitment" and "unbelievable consistency" to maintain three Michelin stars, emphasising that these high standards are ultimately for their own growth and success too.

Seen in his new show, the chef gives fans an insight into the development of his latest project - opening five culinary experiences in London’s second-tallest skyscraper, 22 Bishopsgate

With £20million invested in what he calls his "most daunting" business move yet, he admits the pressure is on to make things perfect.

Meanwhile, Mike continues to thrive in the hospitality world. Last year, he opened Liverpool Street Chophouse & Tavern, featuring signature dishes like roast chicken pie, pigs’ head, and one of his personal favourites- pea soup.

"It's such a simple recipe, but packed with flavour. The pea soup is beautiful on a plate with a little crème fraîche and fresh peas as garnish," he shared. More of the chef's finest creations can be found here.