Lancashire-born Marcus Wareing’s early years as a chef were spent in London, in the kitchens of big-hitters The Savoy, Le Gavroche, and La Tante Claire. In 1993, Wareing helped Gordon Ramsay to launch Aubergine, before becoming head chef at his mentor’s L’Oranger restaurant – where he won his first Michelin star (in 1996).
Marcus later set up Marcus Wareing at The Berkeley, which currently has two Michelin stars and has been rebranded as Marcus. In 2009, he was named Chef of the Year by both GQ magazine and the AA Restaurant Guide. Two years later, he opened his second restaurant, The Gilbert Scott, in the painstakingly refurbished St Pancras Renaissance Hotel.
He has also built a media profile for himself, appearing in several series of the BBC’s Great British Menu, guesting on Saturday Kitchen, and writing cookbooks including How to Cook the Perfect… and Nutmeg & Custard.