"As MasterChef judge, consultant on the new film Burnt, and with three restaurants to his name, the Michelin star chef is riding high" - The Daily Telegraph, November 2015
1970 – Born in Southport
1981 – Aged 11 started his first food related job packing potatoes and riding alongside deliveries with his father
1985 – Southport Technical College studied City and Guilds
1988 – Aged 18 Marcus began his cookery career at The Savoy under Anton Edelmann
1990 – Le Gavroche with Albert Roux
1991 – The Grand, Amsterdam
1991 – The Point, New York
1992 – Gravetye Manor, Sous Chef
1993 – Tante Clare with Pierre Koffman
1993 – Launched Aubergine beside Gordon Ramsay, Sous Chef.
1995 – Awarded Young Chef of the Year by the Restaurant Association
1995 – Placement with Daniel Boulud at Daniel’s, New York
1995 – 6 months at Guy Savoy, Rue Troyon Paris
1996 – Returned to UK to open L’Oranger with A-Z restaurants, Head Chef
1997 - Acorn Award
1997 – Aged just 26 awarded first Michelin Star as Head Chef of L’Oranger
1999 – Opens Pétrus with Gordon Ramsay
2000 – Earns Pétrus its first Michelin star within seven months of opening
2002 – Earns Pétrus five AA Rosettes
2003 – Pétrus moves to The Berkeley Hotel in the site of Tante Claire retaining one Michelin star
2003 – Chef Patron of The Grill Room, The Savoy
2003 – Named Chef of the Year by Caterer and Hotelkeeper
2003 – Opens Banquette at The Savoy
2004 – Voted Restaurateur of the year by Tatler Restaurant Awards
2004 – Earns The Savoy Grill a Michelin star – the first in the hotel’s history with Head Chef Josh Emmett
2006 – First appearance on The Great British Menu, saw him cook infamous Custard Tart for the Queen’s 80th Birthday
2007 – Pétrus voted best overall restaurant in London in Harden’s Restaurant Guide
2007 – Marcus releases his first cookbook, ‘How to cook the perfect….’
2008 – Earns Pétrus its second Michelin star
2008 – Pétrus once again voted best overall restaurant in London in Harden’s Restaurant Guide
2008 – Marcus launches Marcus Wareing Restaurants with his wife Jane and takes on the lease at The Berkeley Hotel, launching Marcus Wareing at The Berkeley in September
2008 – Marcus Wareing at The Berkeley awarded Best Restaurant and Best Dessert in London by Harden’s Restaurant Guide
2008 – Marcus releases his second cookbook, ‘Knife Skills’
2008 – Marcus releases his third cookbook, ‘One Perfect Ingredient, three Ways to cook it’
2009 – Marcus Wareing at The Berkeley retains two Michelin stars
2009 – Marcus Wareing at The Berkeley is again awarded Best Restaurant in London by Harden’s Restaurant Guide
2009 – Marcus named Chef of the Year by GQ
2009 – Marcus named AA Chef's Chef of the Year
2009 – Marcus Wareing at The Berkeley voted Breakthrough Restaurant of the Year in the San Pellegrino World’s Best 50
2009 – Marcus releases his fourth cookbook, ‘Nutmeg and Custard’
2010 – Marcus Wareing at The Berkeley named Restaurant of the Year by TIMEOUT
2010 – Marcus invited to be a guest chef at the Sydney Food Festival and hosts and cooks 3 sell out dinners with The Ivy Group
2010 – Marcus Wareing at The Berkeley is again voted as best Restaurant and Best Dessert in London by Harden’s Restaurant Guide
2011 – Opening of second restaurant within the group - The Gilbert Scott – a timeless bar and restaurant at St Pancras Renaissance Hotel
2011 – Marcus Wareing at The Berkeley is once again voted as Best Restaurant and Best Dessert in London by Harden’s Restaurant Guide
2012 – Marcus joins Prince Harry in Brazil to launch Great Campaign
2013 – Marcus releases fifth book with Chantelle Nicholson, ‘The Gilbert Scott Book of British Food’
2014 – Marcus Wareing at The Berkeley closes for a refurbishment and re-launches as Marcus
2014 – Marcus chosen to be new Head Judge on Master Chef: The Professionals
2014 – Opening of third restaurant within the group – Tredwell’s – a new concept in accessible London dining on Upper St Martin’s Lane, Covent Garden
Marcus lives in SW London with his wife Jane and 3 children, Jake, Archie and Jessie.
We are thrilled to announce that this autumn, Marcus Wareing will be releasing his 6th cookbook, Marcus at Home. Shifting the focus away from Marcus, the Michelin starred chef and MasterChef: The Professionals judge, Marcus at Home will instead showcase the food he loves to cook for his friends and family in the comfort of his own home. Chapters range from Midweek and Weekend, through to Entertaining and Baking. These are recipes that will quickly become established favourites around your own kitchen table.
Marcus at Home will be published by HarperCollins on 20th October and is now available for pre-order.
On 5th May, students of Edge Hotel School are hosting a fundraiser for Children of the Mountain, a charity which encourages girls in rural Nepal into education. The dinner will be celebrating the success of women in the industry and Tredwell's head chef, Chantelle Nicholson, has been hand-picked to lead the evening's culinary experience alongside Lisa Allen and Madalene Bonvini-Hamel.
To book tickets, please email email@example.com.
Gift Vouchers make the perfect present and are available from all of our restaurants. Please visit the restaurants' individual websites to purchase:
"Every day I felt the pressure of having to deliver because I had Wareing, who is at that level, watching the monitor" - Bradley Cooper.
February saw the DVD and iTunes release of Burnt starring Bradley Cooper, Sienna Miller, Emma Thompson & Uma Thurman. It tells the story of Adam Jones, an American head chef on the trail of landing his own kitchen in London and that elusive third Michelin star. Marcus Wareing developed the script with the film's screenwriters and as Chef Consultant during filming, was responsible for teaching Bradley Cooper and Sienna Miller how to cook and convincingly play professional chefs on screen.
Re-create Marcus Wareing's dishes from the film: http://burntmovie.com/#recipes
Marcus Wareing Restaurants is on an exciting path with three unique restaurants now in the group. We are currently looking for individuals who are passionate about hospitality and would like to enhance their career both front and back of house. From Michelin star service to more informal dining, we offer development for those with all levels of experience. If you’re interested in being a part of this journey, please get in touch: firstname.lastname@example.org