With a father who was a fruit and vegetable merchant and a brother working as a chef, Marcus Wareing, who was raised in the north west of England, has always been surrounded by food in one way or another. Given his status as one of the most high-profile, successful chefs working in Britain today it seems somewhat surprising that he was initially more interested in following in his father’s footsteps than those of his brother. However, seeing no future in the family business, his father encouraged Marcus to pursue a different career and his brother suggested he undertake a catering course at Southport College.
From being – by his own admission – a “mediocre school student” Marcus Wareing suddenly found himself top of his class, catching the eye of more than one of his tutors as being a naturally gifted chef. After shining in a local catering competition, it wasn’t long before the ambitious young Marcus Wareing was recommended for a position at the Savoy, working in a kitchen with over 100 other chefs.
After leaving the Savoy he worked at the prestigious Roux establishment Le Gavroche before moving on to work at some of the finest restaurants around the world including the Point in New York, the Grand in Amsterdam, Guy Savoy in Paris and the Aubergine, Gordon Ramsay’s first restaurant. At the latter, Marcus Wareing took on a position as sous chef, an experience that would redefine his approach to hard work.
Marcus Wareing’s precision and dedicated work ethic paid off and the chef achieved Michelin stars during his time at both L’Oranger and the Savoy Grill. In 1999 Marcus Wareing became chef patron of the much lauded Pétrus, the restaurant attached to the opulent Berkeley Hotel, earning two Michelin stars during his 9 year tenure.
Deciding to forge his own path Marcus Wareing took over the lease of Pétrus in 2008. Rebranded as Marcus at the Berkeley in 2014, the restaurant underwent extensive refurbishment to reflect Marcus Wareing’s desire to shake up the notoriously formal fine dining scene. His vision was a flexible, relaxed restaurant that would still serve up cuisine of the highest quality and serve the needs of whoever sat down to eat. It was a formula that proved successful and the restaurant has retained its impressive two Michelin stars.