Marcus is a well-known and critically acclaimed English chef, currently Chef Patron of “Marcus Wareing at The Berkeley (formerly Pétrus) in Knightsbridge, and previously at the Grill Room at the Savoy Hotel on the Strand.
A protégé of Gordon Ramsay, Marcus Wareing joined Ramsay’s Aubergine in 1993, where he became Sous Chef behind Head Chef Ramsay. After running the Grill Room at the Savoy Hotel on the Strand, Wareing opened and operated Pétrus on behalf of Gordon Ramsay Holdings (GRH) at the Berkeley Hotel. The restaurant was awarded two Michelin stars and five AA Rosettes, while the Savoy Grill achieved its first Michelin star in its 100-plus year history since he took over.
Following months of industry rumour, in May 2008 the Berkeley Hotel confirmed that it intended to work directly with Wareing to launch its own restaurant, and he would take on the lease from 19 September 2008. The new restaurant would later be named Marcus Wareing at The Berkeley and would go on to earn two Michelin stars in its own right which it currently retains.
In 2011 Wareing opened his second restaurant, called The Gilbert Scott, in the St. Pancras Renaissance Hotel (the building was designed in 1865 by architect Sir George Gilbert Scott).
Marcus is also an established author. His books include; “How to Cook the Perfect…”, published by Dorling Kindersley (5 April 2007), “One Perfect Ingredient, Three Ways to Cook It”, published by Dorling Kindersley (11 Mar 2008), and “Nutmeg and Custard” published by Bantam Press (25 Sep 2009).
In 2006, Marcus Wareing and Simon Rimmer represented the North of England in the BBC television series Great British Menu. Wareing beat the Manchester-based chef to go on to the final round. In the final the public chose for him to cook his dessert of egg custard tart with Garibaldi biscuits for the Queen’s 80th birthday banquet which was on 17 June 2006.
Marcus Wareing is also featured in the television documentary series Boiling Point and Beyond Boiling Point, documenting his time as Gordon Ramsay’s sous chef, his move to Pétrus and the award of his first Michelin star.
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As a speaker Marcus shares his motivations, principles and ambitions.