The team

Marcus is supported by a strong team, front and back of house, and many of them have worked with him for a number of years. Head-chef Alyn Williams has an amazing creative flair for developing new dishes with Marcus. Alyn first worked with Marcus at Pétrus at its original home in St James in 1999, then spent two years in Gordon Ramsay kitchens at Claridges and Royal Hospital Road, and had a brief stint at the Groucho Club. He returned to Pétrus in 2005, where he is a loyal and steady presence in the kitchen.

Restaurant manager Giancarlo Princigalli is from Milan. He started his London career at the Savoy before joining Marcus at Pétrus in 2001. After four years Giancarlo moved to the newly launched Maze Restaurant as the Assistant Manager. He returned to Pétrus in 2006 and became Restaurant Manager when Marcus took over in 2008. Giancarlo’s aura of elegant calm is perfectly suited to the luxurious surroundings!

Head Sommelier Michael Deschamps comes from Limoges, France. He learnt his trade in Bordeaux before working in Paris at a number of Michelin two- and three-starred restaurants, including Le Pré Catelan, Ledoyen and Le Relais D’Auteuil. In 2004 he came to London to work at The Square, before joining Marcus at Pétrus in 2006. In his three years with Marcus he has progressed through the ranks and now heads the team of sommeliers and looks after the extensive wine list.

Chantelle Nicholson, a trained lawyer from New Zealand, first worked with Marcus at The Savoy Grill in 2004. After a year she moved to Pétrus in the role of sous-chef. Chantelle has remained at The Berkeley with Marcus as Sous-Chef with total responsibility for the pastry section, and has also taken on the role of Operations Manager. Chantelle works with Marcus on all external cookery events and assisted him with the writing of [[shop|One Perfect Ingredient]]. She is also co-author of [[shop|Nutmeg and Custard]].

If you are interested in joining this team, please forward your CV to:
marcuswareing@the-berkeley.co.uk