Marcus Wareing’s first foray into the food business started young, helping his father who was a fruit and potato merchant who often supplied schools. He would go on to build on this interest by studying a City & Guilds course in catering. .

CHEF

Marcus’ first restaurant job came aged 18 when he worked at the Savoy Hotel as a commis chef where he stayed until 1993, then moving to join Albert Roux at the Michelin-starred restaurant Le Gavroche. He then worked at Gordon Ramsay’s Aubergine for 15 years as Ramsay’s sous chef.

He has had stints working at restaurants in the USA and in France, as well as up and down the UK, notably as head chef at L’Oranger, at Pétrus, and then back at the Savoy Hotel where he was named Chef of the Year by Caterer and Hotelkeeper’s Catey Awards.

In 2008, Marcus opened his first solo restaurant at the Berkeley Hotel, which went on to be named the Best Restaurant in London by Harden’s Guide in 2008 and 2009, gained a Michelin star in 2009, and was named Time Out’s Restaurant of the Year 2010. In the opening of his first restaurant, he founded ‘Marcus Wareing Restaurants’, which now has three restaurants.

Other restaurants owned by or worked at by Marcus include The Gilbert Scott at St Pancras, and Tredwells in London, with a new restaurant opening is in the works.

MEDIA

Marcus’ first taste of television was in the 1999 documentary Boiling Point, which featured him as Gordon Ramsey’s sous chef; a second documentary Beyond Boiling Point was released the following year and documented his move to Pétrus. In 2006, he won the BBC competition Great British Menu and cooked the dessert for the Queen’s 80th birthday celebrations. He has since become a judge for the show.

Other television credits include Masterchef (2007-21), Celebrity Masterchef (2008-18), Masterchef: The Professionals (2014-present), Back in Time for Tea (2018), Marcus Wareing’s Tales From a Kitchen Garden (2002-23), Marcus Wareing at Christmas (2023), and Marcus Wareing Simply Provence (2024).

WRITER

Marcus is also a proficient cookbook writer, having released 10 books to date:

– How to Cook the Perfect…London (2007)

– Knife Skills (2008)

– One Perfect Ingredient, Three Ways to Cook It (2008)

– Nutmeg and Custard (2009)

– The Gilbert School Book of British Food (2013)

– Marcus at Home (2016) which spent five weeks on the Sunday Times top ten bestseller list

– New Classics (2017)

– Marcus Everyday (2019)

– Marcus’ Kitchen (2021)

– Marcus’ France (2024)

CORPORATE

Marcus works alongside many brands as ambassador or supporter. In 2021 he partnered with Compass Group UK & Ireland to offer ‘Forward With Marcus Wareing’, a culinary apprenticeship programme designed to build skills and knowledge in every aspect of the kitchen.

He has also worked with Circulon on their SteelShield™ range, as well as with P&g, and the Environmental Justice Foundation Campaign to promote sustainable fishing.

Marcus often uses his public position to raise money and awareness of charities close to his heart, including Action Against Hunger, the Hilton in the Community Foundation, The Nicholls Spinal Injury Foundation, Great Ormond Street Hospital, MENCAP, Help For Heroes, the British Red Cross, Cancer Research UK, and One For the Boys.

Call +44 1753 439 289 or email Great British Speakers now to book Michelin-Starred Chef Marcus Wareing for your next live event.

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