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Marcus Wareing (born 1970 in Southport, Lancashire),^[1] is an English chef, currently Chef Patron of "Marcus Wareing at The Berkeley" (formerly Pétrus) in Knightsbridge, and previously the Grill Room at the Savoy Hotel on the Strand. In September 2008, Pétrus was controversially voted London's Best Restaurant ahead of Restaurant Gordon Ramsay by food bible Harden's.^[2]

Career

A protégé of Gordon Ramsay, Wareing joined Ramsay's Aubergine in 1993, where he became Sous Chef behind Head Chef Ramsay. After running the Grill Room at the Savoy Hotel on the Strand, Wareing opened and operated Pétrus on behalf of Gordon Ramsay Holdings (GRH) at the Berkeley Hotel. The restaurant was awarded two Michelin stars and five AA Rosettes, while the Savoy Grill achieved its first Michelin star in its 100-plus year history since he took over. In 2004 Marcus Wareing was voted Restaurateur of the Year at the Tatler Restaurant awards.

Following months of industry rumour, in May 2008 the Berkeley Hotel confirmed that it intended to work directly with Wareing to launch its own restaurant, and he would take on the lease from 19 September 2008.^[3] The new restaurant would later be named Marcus Wareing at The Berkeley and would go on to earn two Michelin stars in its own right which it currently retains.

The split after 15 years with Ramsay and GRH resulted in a bitter legal battle between the three parties, which when resolved resulted in Wareing stating in an interview to Waitrose Food Illustrated magazine that Ramsay was a "sad bastard" whose influence had left him feeling "trapped and constrained."^[4]

The Pétrus name which is owned by GRH is likely to transfer to another restaurant in the group with La Noisette identified as the most likely.^[5]

In 2011 Wareing will open his second restaurant, called The Gilbert Scott, in the St. Pancras Renaissance Hotel (the building was designed in 1865 by Architect Sir George Gilbert Scott). Originally scheduled to open in April it has now been delayed until May.^[6]

Books

• "How to Cook the Perfect...", published by Dorling Kindersley (5 April 2007)
• "One Perfect Ingredient, Three Ways to Cook It", published by Dorling Kindersley (11 Mar 2008)
• "Nutmeg and Custard" published by Bantam Press (25 Sep 2009)

Television

In 2006, Marcus Wareing and Simon Rimmer represented the North of England in the BBC television series Great British Menu.^[7] Wareing beat the Manchester-based chef to go on to the final round. In the final the public chose for him to cook his dessert of egg custard tart with Garibaldi biscuits for the Queen's 80th birthday banquet which was on 17 June 2006. Marcus Wareing is also featured in the television documentary series Boiling Point^[8] and Beyond Boiling Point, documenting his time as Gordon Ramsay's sous chef, his move to Pétrus and the award of his first Michelin star.

Personal life

Married – Ramsay was his best man; he and his wife have two sons and one daughter.^[4]

References

External links

• Bio at BBC Food
• Marcus Wareing at The Berkeley
• Interview with Hot Dinners