Born in Lancashire, Marcus Wareing trained at Southport College where he completed a three-year City and Guilds Catering course.
His restaurant career started at The Savoy when he was 18. From there he moved to Le Gavroche to work alongside Albert Roux. Between 1991 and 1993 Marcus fine-tuned his expertise in classic French cooking in various international hotels and resorts including the Grand Hotel in Amsterdam under Albert Roux and Gravetye Manor in West Sussex.
In 1993 Marcus began working alongside Gordon Ramsay. He began this collaboration as sous chef at Aubergine, which went on to win two Michelin stars within three years of opening. Marcus then went to work at the two Michelin-starred restaurant Guy Savoy in Paris, during which time he was named the Restaurant Association’s Young Chef of the Year. 1996 saw Marcus return to London to open L’Oranger under head chef Gordon Ramsay. In March 1999 Marcus opened Pétrus and within seven months it had won a Michelin star. Pétrus received a second star in the Michelin Guide to Great Britain & Ireland 2007.
In 2003 Marcus was voted the Chef of the Year by Caterer & Hotelkeeper magazine and, together with head chef Josh Emett, restored the Savoy Grill back to its former glory (it has since achieved its first Michelin star). In 2004 Marcus was voted Restaurateur of the Year at the Tatler Restaurant Awards.
In 2006 Marcus competed in BBC Two's Great British Menu and won the honour of cooking the dessert course at the Queen's 80th birthday celebrations.
Marcus also appears in the second series of Great British Menu.... Read more.
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