Gordon Ramsay once had big plans for Australia. His Maze restaurants in Melbourne were meant to be the shining jewels of his global culinary empire. Instead, they quietly closed their doors, leaving behind more questions than answers.
Launched with flair and fanfare, Maze and Maze Grill were designed to bring Ramsay’s signature flair to a booming dining scene. The venues boasted high-end menus, celebrity chefs, and luxurious settings. But within a short span, they folded—shutting down operations and entering liquidation.
What went wrong?
Insiders say the problems started early. Management turnover, rising costs, and struggles with supply chains created cracks in the foundation. When the global economy tightened, the restaurants couldn’t sustain the high cost of operation and began hemorrhaging money.
Fans were stunned. If even Gordon Ramsay, with his international brand and media presence, couldn’t make it in Melbourne, what did that mean for the fine dining industry?
Some argue it wasn’t about food—it was about timing. The restaurants launched during an unstable period for the industry. Others say Ramsay’s team stretched too thin, with too many global ventures and not enough local oversight.
What followed was a quiet retreat. Ramsay’s team issued a brief statement and shifted focus to other markets. Maze Melbourne vanished, becoming a cautionary tale of how even celebrity chefs aren’t immune to business failure.
Yet Ramsay remains unshaken. He’s still opening new spots in London, Canada, and Asia. But the loss of Maze shows that not every gamble pays off—even for a chef with Michelin stars.
