Marcus Wareing
Marcus Wareing (born 29 June 1970) is an English chef, restaurateur, and television personality best known for his Michelin-starred establishments in London and his role as a judge on the BBC's MasterChef: The Professionals since 2014.[1][2][3] Over a career spanning more than three decades, he has earned multiple Michelin stars, including two at his restaurant Pétrus from 2005 to 2008, and has been recognized with prestigious awards such as GQ Chef of the Year and the Catey Awards Chef of the Year.[2][4][4] His flagship restaurant, Marcus at The Berkeley hotel, held one Michelin star from 2010 until its closure in December 2023, marking the end of his direct involvement in fine-dining operations.[3][2] Born in Southport, Merseyside, Wareing grew up in a family involved in the food trade, with his father working as a fruit and vegetable merchant supplying schools and his brother pursuing a career as a chef.[5][2] He began working in the industry at age 11, packing potatoes and assisting with deliveries, before formally entering the profession at 18 after completing a catering course at Southport College, where he excelled as the top student and won a local cooking competition.[5][2] Wareing's early training included stints at notable venues such as The Savoy Hotel and under Albert Roux at the two-Michelin-starred Le Gavroche, followed by international experience at The Point in New York, The Grand in Amsterdam, and Guy Savoy in Paris.[2][1] In 1995, Wareing joined Gordon Ramsay as sous-chef at Aubergine, contributing to its two Michelin stars, before becoming head chef at Pétrus in 1999, where he secured his own accolades, including the restaurant's promotion to two stars in 2005.[2][4] He founded Marcus Wareing Restaurants in 2008 with his wife Jane, expanding to include The Gilbert Scott at St Pancras Renaissance Hotel (opened 2011, closed 2021) and serving as culinary director for the Savoy Grill, which earned a Michelin star in 2004 under his oversight.[3][2] Beyond restaurants, Wareing has authored ten cookbooks, including Marcus Everyday (2014), Marcus' Kitchen (2021), and Marcus's France (2024), and appeared in television projects such as Marcus Wareing’s Tales from a Kitchen Garden (BBC Two, 2022), Marcus Wareing at Christmas (Food Network, 2023), and Simply Provence (BBC Two, 2024).[3][6][7] Since 2021, he has partnered with Compass Group on the Forward programme for culinary training and education initiatives, which expanded in 2025 and won the Training and Apprenticeship Programme award at the Public Sector Catering Awards.[3][8]Early life and education
Family background and childhood
Marcus Wareing was born on 29 June 1970 in Southport, Merseyside, England, a coastal town known for its seaside location and proximity to the Irish Sea.[9] Growing up in a working-class family, Wareing was immersed in a hardworking environment that emphasized discipline and practical skills from an early age.[10] His father, Raymond Wareing, operated as a fruit and vegetable wholesaler, supplying produce to local schools and markets, which provided the family with constant access to fresh, seasonal ingredients.[11] From the age of 11, Wareing contributed to his father's business by packing potatoes and assisting with deliveries, tasks that not only earned him pocket money—10p per five-pound bag—but also instilled a strong work ethic and appreciation for the labor involved in sourcing quality produce.[12] This hands-on involvement exposed him to the bustling world of fresh produce markets in Southport, where he learned to handle items like parsnips and bruised fruits, often eating the leftovers at home after trimming imperfections.[13] His older brother, a chef, further influenced the family dynamic, sparking Wareing's initial curiosity about professional cooking, though his early experiences remained rooted in simple, everyday tasks. Wareing's childhood experiments in the kitchen began modestly, shaped by his coastal upbringing and the abundance of British ingredients available through his father's trade. He prepared basic dishes like cooked breakfasts, bacon sandwiches, and pastry alongside his mother, drawing inspiration from television programs such as Take Six Cooks.[13] These formative moments in Southport cultivated a deep respect for straightforward, ingredient-driven cooking, reflecting the town's working-class ethos and its reliance on local seafood and vegetables. This foundation later propelled him toward formal culinary education at Southport College.Culinary training and early influences
Wareing pursued formal culinary education in the late 1980s at Southport College in Merseyside, where he completed a three-year City & Guilds qualification in catering, excelling as the top student and winning a local cooking competition.[14][2] This training provided him with foundational skills in professional kitchen operations and techniques, marking the beginning of his structured path in the industry. His family's involvement in the food trade, with his father working as a fruit and vegetable merchant, had earlier sparked his interest in cooking through hands-on experiences like packing produce from a young age.[15] At the age of 18 in 1988, Wareing secured his first professional role as a commis chef at the Savoy Hotel in London, working under head chef Anton Edelmann.[16] This position immersed him in the high-pressure environment of a prestigious hotel kitchen, where he honed basic preparatory skills and learned the discipline required for fine dining service over several years.[17] In 1993, Wareing transitioned to Le Gavroche, the Michelin-starred restaurant owned by Albert Roux, where he absorbed classical French culinary techniques under Roux's mentorship.[15] This experience was pivotal, exposing him to precise sauce-making, ingredient sourcing, and the rigor of French gastronomy that would shape his approach to modern cuisine.[16] Roux's guidance emphasized technical mastery and innovation within traditional frameworks, influencing Wareing's early development as a chef focused on excellence and detail.[18]Culinary career
Apprenticeships and early professional roles
Marcus Wareing began his professional culinary journey after completing his training, taking on key roles in prestigious London kitchens that honed his foundational techniques. Following an initial apprenticeship as a commis chef at the Savoy Hotel under Anton Edelmann starting in 1988, he progressed to positions at renowned establishments including Le Gavroche under Albert Roux and La Tante Claire under Pierre Koffmann, refining his expertise in classical French methods and precise execution.[9][13] In 1993, Wareing joined Gordon Ramsay's team at the newly opened Aubergine restaurant in London as sous chef, a role that marked a pivotal advancement in his career amid the high-pressure environment of a burgeoning fine-dining scene. His rapid rise within the kitchen was attributed to his dedication and skill in delivering consistent, meticulous dishes under demanding conditions.[19][20] Prior to Aubergine, Wareing served as sous chef at Gravetye Manor in Sussex, a role that further developed his command of seasonal ingredients and kitchen management in a country house setting. These experiences collectively built his proficiency in sauce preparation, elegant plating, and orchestrating brigade operations during peak service.[21] By 1995, while at Aubergine, Wareing's contributions earned him the Restaurant Association's Young Chef of the Year award, recognizing his emerging talent and impact on contemporary British cuisine at the age of 25.[22][23]Collaboration with Gordon Ramsay
Marcus Wareing's professional relationship with Gordon Ramsay began in 1993 when he joined Aubergine, Ramsay's debut restaurant in Chelsea, London, as sous chef.[2] Under Ramsay's leadership, Aubergine quickly gained acclaim, earning its first Michelin star in 1995, a milestone to which Wareing contributed significantly through his role in the kitchen.[24] That same year, their partnership deepened as Ramsay entrusted Wareing, then 25, with the head chef position at L'Oranger, a new St James's Street venture backed by Ramsay; under Wareing's direction, it secured its own Michelin star shortly after opening.[4] The collaboration intensified in 1999 with the joint launch of Pétrus at the Berkeley Hotel in Knightsbridge, where Wareing served as head chef for the Ramsay-backed project.[25] Specializing in modern French cuisine, Pétrus earned its first Michelin star just seven months after opening in 2000 and a second in 2007, reflecting the duo's shared vision and Wareing's precise execution in the kitchen.[7] This period marked a high point of mutual success, underscored by personal closeness—Ramsay served as best man at Wareing's 2000 wedding to Jane Thackwray, highlighting the early harmony in their professional and private ties.[26] Tensions emerged in the mid-2000s over creative control and ownership stakes within Ramsay's expanding group, culminating in a public rift by 2008.[27] Disputes centered on Pétrus, where Wareing sought greater autonomy; the split resulted in Wareing retaining operational control of the Berkeley site under his own name, while Ramsay Holdings kept the Pétrus branding for a relocated venue.[28] The acrimonious separation, marked by legal negotiations and media scrutiny, ended their 15-year partnership but allowed Wareing to establish independence.[29] Reconciliation efforts surfaced soon after, with a joint statement in August 2008 announcing they had "reconciled their past differences" to focus on their respective ventures.[28] By the 2010s, the feud had fully mended, evolving into mutual respect; Wareing later described the conflict as "the best thing that ever happened" to both, crediting it with pushing him out of Ramsay's shadow and fostering growth.[30] In recent years, including public appearances in 2023 and 2025, they have reaffirmed their friendship, with Wareing noting the ordeal strengthened their bond.[25]Restaurant ownership and ventures
Marcus Wareing launched his independent restaurant career in 2008 by opening Marcus Wareing at The Berkeley in London's Knightsbridge, taking over a space originally intended for a relocation of Pétrus.[31] The fine-dining venue quickly earned one Michelin star and emphasized Wareing's approach to modern British cuisine, focusing on seasonal ingredients and precise techniques to highlight flavors.[32] In 2014, the restaurant was rebranded as simply Marcus, maintaining its Michelin star until its permanent closure on 26 December 2023 after 15 years of operation, marking the end of Wareing's long tenure at The Berkeley.[3] Expanding his portfolio, Wareing opened The Gilbert Scott in 2011 within the St Pancras Renaissance Hotel, a grand British brasserie-style restaurant that celebrated classic fare with contemporary twists using high-quality, seasonal produce.[3] The venue operated successfully for a decade before closing in May 2021 at the end of its lease.[3] In 2014, he introduced Tredwells in Covent Garden's Seven Dials, a more casual eatery offering modern British dishes centered on shared plates and fresh, seasonal elements, which he sold to independent operator Chantelle Nicholson in August 2020.[33] Earlier in his career, Wareing oversaw the Savoy Grill starting in 2003, where the restaurant achieved its first Michelin star in 2004 under his leadership, showcasing accessible yet refined British cooking with an emphasis on quality ingredients.[17] He also briefly operated La Fleur in 2003 at the former Pétrus site in St James's Street, a more relaxed dining concept, but it closed in early 2004 due to lease complications.[14] Throughout his ventures, Wareing's culinary philosophy centered on elevating modern British cuisine through the use of seasonal, sustainable ingredients and innovative yet rooted techniques, as seen in his commitment to flavor-driven menus across his establishments.[34] Following the 2023 closure of Marcus, Wareing shifted focus to consulting roles and new projects, including mentoring initiatives and media engagements, with ongoing developments announced for 2024 and beyond as of 2025. In October 2025, the 'Forward with Marcus Wareing' programme expanded to include a front-of-house initiative and won the Training and Apprenticeship Programme award at the Public Sector Catering Awards.[3][35]Awards and Michelin recognition
Marcus Wareing's culinary career is marked by significant Michelin recognition, beginning early in his tenure at notable London restaurants. As sous chef at Aubergine, Wareing contributed to the restaurant earning its first Michelin star in 1995 and a second in 1997, which it held until 1998.[15] At Pétrus, which he co-founded and led from 1999, the venue secured its initial Michelin star in 2000 and achieved a second star in 2007, holding two stars until Wareing's departure in 2008.[1][36] The Savoy Grill, under his chef-patron role from 2003 to 2007, received its first-ever Michelin star in 2004.[37] His eponymous Marcus at The Berkeley, opened in 2008, was awarded one Michelin star in 2009 and promoted to two stars in 2010, maintaining that status until 2018 when it was downgraded to one star in the 2019 guide; it held one star until its closure in 2023.[38][39]| Restaurant | Michelin Stars | Years |
|---|---|---|
| Aubergine | 1 (initial), 2 | 1995, 1997–1998 |
| Pétrus | 1 (initial), 2 | 2000, 2007–2008 |
| Savoy Grill | 1 | 2004–2007 |
| Marcus at The Berkeley | 1 (initial), 2 (2010–2018), 1 | 2009–2023 |