Marcus Wareing

About

Marcus Wareing is a celebrity chef and is currently Chef Patron of the Michelin-starred restaurant Marcus in Knightsbridge. As a restaurateur he also runs The Gilbert Scott at the St. Pancras Renaissance Hotel.

Marcus joined Gordon Ramsay’s Aubergine in 1993 where he became Sous Chef. Then after running the Grill Room at the Savoy Hotel, Wareing operated Pétrus on behalf of Gordon Ramsay Holdings at the Berkeley Hotel. The restaurant won two Michelin stars and five AA Rosettes.

Own Restaurant

In 2008 the Berkeley Hotel confirmed that Marcus would take on the lease from September 2008. The new restaurant, Marcus Wareing at The Berkeley, would go on to earn two Michelin stars.

In 2011 Marcus Wareing opened his second restaurant, The Gilbert Scott, in the St. Pancras Renaissance Hotel.

Food Writer

Marcus is also a food writer. His books include: How to Cook the Perfect…, One Perfect Ingredient, Three Ways to Cook It, and Nutmeg and Custard.

In 2006 Marcus Wareing and Simon Rimmer represented the North of England in the Great British Menu. Wareing beat Rimmer 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.

Marcus is also starred in the television documentary series Boiling Point and Beyond Boiling Point. Both shows documented his time as Gordon Ramsay’s sous chef, his move to Pétrus and the award of his first Michelin star.

As a speaker Marcus shares his motivations, principles and ambitions.

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