Hell’s Kitchen Gordon Ramsay has revealed that he doesn’t intend on leaving his children his staggering $750 million fortune.
The Next Level Chef star, who founded his restaurant empire in 1997, has amassed an estimated net worth of $750 million, with an annual income of around $110 million, as per The Sun.
Although he’s achieved remarkable financial success, Ramsay has consistently reiterated that for him, money isn’t the primary motivator.
The chef has even disclosed that his kids won’t be expecting a fortune after his passing.
Ramsay and his wife Tana share six children: Megan, 25, twins Holly and Jack, 23, Matilda, 21, Oscar, 4, and their late son Rocky.
In an interview with The Telegraph, Ramsay explained: “The only thing I’ve agreed with Tana is that they get a 25 per cent deposit on a flat, but not the whole flat.”
The Hotel Hell star went on to say that he has chosen to raise his children with a sense of financial responsibility – and this involves removing luxuries when it comes to family travel.
“I have got to keep it real with the kids, and also I think just getting kids at the age of five, six, and seven, used to first class and those big seats, they do not need the space, they get entertainment on their iPads,” Ramsay told the publication.
“So I like to think about what you can do with the money when you land, rather than paying out thousands of dollars for eight, nine, 10-year-olds to sit in first class.”
He added that he doesn’t want his kids to be having ‘a 10-course f***ing menu with champagne’.
According to Hello, Ramsay reiterated his dedication to instilling a robust worth ethic in his children in a Reddit discussion.
He responded to a user’s query about how he manages to raise his children while also travelling for work frequently.
The celebrity chef reportedly said: “I’ve never been at home seven nights a week cooking for the kids. What I’ve instilled in the kids, from day one, is a work ethic. So, the time we spend together is limited, but quality.”
He went on to add: “I need to protect them and respect the restaurant and team in my restaurant. I made them as normal as possible… they’ve all got jobs, they’ve all taken care of animals, they’ve all got housework. There’s a rota. They get pocket money, but they have to earn that pocket money.”