12 Facts About Mark Sargeant

Mark Sargeant was born on August 1973 and is an English chef and restaurateur from Larkfield, Kent.

In 1994, Mark Sargeant took up a position at Le Souffle Restaurant at the Hyde Park Hotel for 18 months where he then moved onto Oliver Peyton's Coast restaurant in 1996.

Mark Sargeant first worked with Gordon Ramsay at Aubergine in 1997 before spending three years as sous-chef at Restaurant Gordon Ramsay in Chelsea from 1998 to 2001, gaining 3 Michelin Starred Awards in 2001.

Mark Sargeant then opened the highly acclaimed Gordon Ramsay at Claridge's where he was chef de cuisine from 2001 to 2008, which earned a Michelin star in 2002.

At the time of his career at Claridges, Mark Sargeant was awarded 'Chef of the Year' in 2002.

Mark Sargeant oversaw the openings of the Gordon Ramsay Holdings pubs including The Narrow, The Warrington, The Devonshire and The Foxtrot Oscar.

June 2011, Mark Sargeant opened his first two solo projects in the coastal town of Folkestone in Kent, Rocksalt Restaurant and The Smokehouse Fish and Chips, where he first became a restaurateur.

Mark Sargeant was later approached in 2012 to create exclusive dishes for Royal Ascot where he developed five new dishes for the event.

In 2013, Mark Sargeant became Chef Director of Plum and Spilt Milk, located within the Great Northern Hotel.

Mark Sargeant became the Chef Director at The Strand Dining Rooms in 2015, helping to devise a brand new menu for the restaurant.

In 2021, Mark Sargeant decided to leave the Rocksalt Group and sold his minor stake.

Art-deco in style with a classic French menu, Mark Sargeant is taking inspiration from the great French chefs of the 90s and re-imagining these ideas for the modern day, in a relaxed and comfortable setting.