Marcus Wareing

Marcus is an internationally acclaimed chef who has been achieving Michelin Stars since 1997.

Here’s how…

1980 - Marcus’ interest in food started at the age of ten when he began working for his father in the family fruit and vegetable business in the North West of England. As the youngest of four it felt only natural that he followed his elder brother into cooking.

1986 - Marcus started a City & Guilds qualification at Southport Technical College. His interest in food developed quickly into a passion for cooking.

1988 - At the age of 18, Marcus began his professional career at The Savoy Hotel working for Anton Edelman.

1989 - Marcus moved to Le Gavroche, spending a year in one of the most highly respected kitchens in London. Under the wing of Chef Albert Roux he then worked abroad, going firstly to The Grand in Amsterdam where he learnt pastry and bakery and then to The Point, the exclusive resort in New York state, where he prepared breakfast, lunch and dinner.

1992 - Marcus’ American experiences led him to consider leaving the UK for good. Whilst working as Sous Chef at Gravetye Manor in West Sussex, he applied for a visa to allow him to return to the USA . Ironically, the visa arrived on the same day as an offer from Pierre Koffmann at La Tante Claire. Marcus chose the latter.

1993 - Marcus started working with Gordon Ramsay a couple of days before he opened the widely acclaimed Aubergine restaurant.

1994 - Marcus moved to Guy Savoy in Paris to perfect his knowledge of French techniques.

1995 - At the age of only 25 Marcus became Head Chef at L’Oranger in St James Street.

1997 - Marcus achieved his first Michelin star at L’Oranger.

1999 - Marcus and Gordon launched Pétrus in St James’s Street in September. It won critical acclaim and a Michelin star.

2003 - Marcus oversaw the opening of The Savoy Grill and the smaller Banquette, his version of an American diner. In the same year Pétrus moved from St James’s Street to The Berkeley Hotel.

2004 - The Savoy Grill earned a Michelin star, the first in its 100 year history.

2006 - Following his success on the BBC’s 'Great British Menu' programme, Marcus was proud to be one of four British chefs who won the right to serve a course for the Queen's 80th birthday banquet. His outstanding custard tart with garibaldi biscuits still features on our menu today. Marcus continues to appear in this popular programme as a mentor and judge.

2007 - Marcus earned his second Michelin star at Pétrus.

2008 - Marcus and Gordon parted company in the summer of 2008. Marcus remained at the hotel and launched Marcus Wareing at The Berkeley in September of that year.

2011- The restaurant has retained two Michelin stars and continues to go from strength to strength. Further developments for the team led to the opening of Marcus' second restaurant, The Gilbert Scott, at The Renaissance Hotel in St. Pancras on 5th May.

Well-known for his dedicated and perfectionist approach to cooking and hospitality, Marcus is one of the few chefs who can be seen regularly at the hotplate at Marcus Wareing at The Berkeley. Although he is already operating at the highest level, his passion for food and excellence continues with his new restaurant The Gilbert Scott.