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Mark Sargeant first worked with Gordon at Aubergine in 1998 before spending three years as Sous Chef at Restaurant Gordon Ramsay in Chelsea from 1998 to 2001. He left there to open the highly acclaimed Gordon Ramsay at Claridge's where he has been Head Chef since 2001, earning a Michelin star in 2002.
Mark trained at West Kent College and worked at several respected restaurants including the role of Chef de Partie at Read's Restaurant in Faversham.
He describes his cooking style as classical British, Mark is very passionate about British cooking - loves straight forward food – not a big fan of Michelin star complicated food.
Mark was only 8 years old when he decided he wanted to be a chef; he says Keith Floyd was his childhood mentor. At the age of 13 Mark got a job washing dishes at a restaurant and by 16 he had progressed to running the grill. He would work weekends as well as evenings to put himself through catering school.
Mark has spent the last eleven years with Gordon Ramsay and describes one of the highlights of his career starting up Gordon Ramsey at Claridge’s at the age of 28 – the first Ramsay restaurant outside of Royal Hospital Road. A year later the restaurant was awarded its first Michelin star.
He was voted as Young Chef of the Year in 1996 and The National Chef of the Year in 2002, Mark describes himself as very competitive and once he sets his mind to something he will win it!
The most amazing dessert you made on Perfect with Jo Pratt that chocolate mousse with a sea something??? centre. I would just LOVE to make that for my chef friend.
great to see you on market kitchen - great chemistry with tebbut and lovely dishes, what a change from the ramseys and delias