34 Facts About Marcus Wareing

Since 2014, Wareing has been a judge on MasterChef: The Professionals.

Marcus Wareing's father was a fruit and potato merchant who had contracts with schools to provide their produce for school dinners.

Marcus Wareing was paid 10p per 5 pounds bag of potatoes packed, all of which went straight into his Post Office saving account.

At a young age, Marcus Wareing was informed by his father that the business was no longer viable as schools moved on to using pre-prepared frozen food instead of fresh produce.

Marcus Wareing first worked at the Savoy Hotel under chef Anton Edelmann in 1988 at the age of 18 where he was employed as a commis chef, before leaving in 1993 to join Albert Roux at Michelin starred Le Gavroche where he first met Gordon Ramsay.

Marcus Wareing joined Gordon Ramsay's Aubergine when it opened in 1993, where he became Sous Chef behind Head Chef Ramsay and would go on to work with him over the course of the following 15 years, which led to Marcus Wareing being called Ramsay's protege.

Marcus Wareing later credited Ramsay with teaching him to cook, describing it as "the most important time in my life".

Marcus Wareing left Aubergine for a year in 1995 to work with Daniel Boulud in America, and Guy Savoy in France.

Marcus Wareing gave Angela Hartnett her first job in a restaurant.

Ramsay and Marcus Wareing worked together to open Petrus in 1999, with Marcus Wareing becoming head chef and operating the restaurant on behalf of Gordon Ramsay Holdings, at 33 St James's Street, London.

Marcus Wareing promptly regained the Michelin star he had previously held, with Petrus being named as a one star restaurant seven months after opening.

The restaurant was moved into the Berkeley Hotel in 2003 where it replaced Pierre Koffmann's La Tante Claire, in the same year that Marcus Wareing became Chef Patron of the Grill Room at the Savoy Hotel, and he was named Chef of the Year by Caterer and Hotelkeeper's Catey Awards.

Rather than serve a menu similar to the French cuisine of Petrus, Marcus Wareing chose to continue to serve the British cuisine that the Grill Room was known for, including his version of previous menu items such as steak and kidney pudding and potted shrimps.

Marcus Wareing opened an American-style diner at The Savoy called Banquette, and converted the previous Petrus location into La Fleur.

Marcus Wareing was voted Restaurateur of the Year at the Tatler Restaurant Awards in 2004, and Harden's restaurant guide selected him as the fourth-best chef in London, although La Fleur closed due to problems with the lease for the site.

Marcus Wareing had previously complained of interference in the kitchen by GRH, and wanted to come out from under Ramsay's shadow, but later admitted that he had engineered the situation so that he could go out on his own.

Marcus Wareing's self-named restaurant won the Best Restaurant in London Award by Harden's guide in 2008 and 2009, was awarded a Michelin star in 2009, and was named Time Out's restaurant of the year in 2010.

In 2009 Marcus Wareing was named by GQ magazine as their chef of the year.

In 2011, Marcus Wareing opened his second restaurant, The Gilbert Scott, in the St Pancras Renaissance Hotel.

Marcus Wareing believes in promoting good quality, seasonal British food in his menus, and using small suppliers.

In 2014 Marcus Wareing opened Tredwells in Upper St Martin's Lane, Seven Dials, London, with Group Operations Director, Chantelle Nicholson, who acquired the role of Chef Patron of Tredwells in June 2016.

In 2021, Marcus Wareing announced the natural closure of The Gilbert Scott, after a successful 10-year lease.

Marcus Wareing was first featured on television in the Channel 4 1999 documentary series Boiling Point, during his time as Gordon Ramsay's sous chef.

Marcus Wareing was selected as one of 13 chefs chosen to recreate Leonardo da Vinci's The Last Supper in 2003.

The work was photographed by John Reardon, and features Marcus Wareing throwing a brie across into the air whilst standing in the place of Simon the Zealot from Leonardo's work.

Marcus Wareing beat the Manchester-based chef to go on to the final round.

Marcus Wareing has continued to be a judge for later seasons for the Great British Menu, something which has occasionally brought him into conflict with one of the chefs Johnnie Mountain.

Marcus Wareing has criticised some shows in the past such as MasterChef, saying that it has inspired young chefs to chase fame on television and be lazy in the kitchen, although he has appeared on MasterChef, MasterChef: The Professionals and Celebrity MasterChef in the past.

Marcus Wareing Everyday was released in 2019 and Marcus Wareing' Kitchen came out in 2021.

Marcus Wareing is married to Jane, with whom he has three children, Jake, Archie, and Jessie.

Marcus Wareing met Jane while working at Gravetye Manor, where he was second chef and she was on reception.

Marcus Wareing has raised money for the charity Action Against Hunger, whilst working at the Taste of London festival, and in 2012 competed in a white-collar boxing charity event with other chefs and catering staff for the Hilton in the Community Foundation, having been an amateur boxer in his youth.

Marcus Wareing has lent his name to the Environmental Justice Foundation campaign to promote sustainable fishing.

Marcus Wareing has said his favourite cookbook is one by chef Daniel Humm at Eleven Madison Park in New York City.