Chef Name: Marcus Wareing
Title: Chef and Restaurateur
1995 Young Chef of the Year Award, Restaurant Association
1996 1 Michelin star awarded at L’Oranger, London
1997 Acorn Award
1999 1 Michelin star awarded at Petrus in St James’s Street, London
2002 5 AA rosettes awarded at Petrus in St James’s Street, London – still retained
2003 1 Michelin star awarded at Petrus in The Berkeley Hotel, London
2003 Catey Chef of the Year Award
2004 Tatler Restaurant of the Year
2004 Savoy Grill awarded a Michelin star
2007 2 Michelin stars awarded at Petrus in The Berkeley Hotel, London
2008 Harden’s Best Restaurant in London Award, Marcus Wareing at The Berkeley
2009 Harden’s Best Restaurant in London Award, Marcus Wareing at The Berkeley
2009 GQ Magazine Chef of the Year
2009 AA Chefs’ Chef of the Year Award
2009 San Pellegrino World’s 50 Best, Breakthrough Restaurant Award for Marcus Wareing at The Berkeley
2010 Tatler Best Kitchen Award
2010 The Sunday Times’ The Food List, No. 3 for Marcus Wareing at The Berkeley
2016 Food and Travel Magazine, Chef of the Year
How old were you when you started cooking professionally?
After college, in Southport. First full-time job was at The Savoy in London age 18.
Prior to that I’d worked during weekends and school holidays at a hotel in Southport, Merseyside.
What’s your earliest and fondest first memory of food?
Weekend meals with family – Sunday roasts.
Which chefs inspire you most and why?
Every chef I have worked for, and worked with. They have all played a part in my life. They all inspire me.
What are your two favourite cookbooks and why?
My new one, coming out in September of this year. Really proud of it. I now have a kitchen garden, which gives me new inspiration as I watch the journey from garden to plate.
White Heat, Marco Pierre White. I think every cook of my generation would agree. First time we saw a chef look rock and roll. He brought fine dining out of the hotels and into a small site in Wandsworth.
Which two ingredients could you not live without?
Maldon salt and black pepper.
What is your favourite comfort food to cook at home?
Roast tomato soup, with all ingredients picked from our garden – the tomatoes, the herbs, the onions. Or possibly pizza, as I have just taken ownership of a fabulous Stadler Made outside pizza oven.
If you could eat at any Michelin star restaurant in the world today, where would it be and why?
Atelier Crenn, San Francisco. Never been to that part of the USA, so would love a visit. Also heard great things about this restaurant, it just won three stars.
And who would you take as your guest?
My wife. In fact my whole family, and we would do a road trip too.
What do you look for in a good chef?
A positive attitude and a desire to learn and absorb. Commitment is also important, and a willingness to make sacrifices – generally time!
What advice would you give to chefs starting their career paths now?
Listen to the advice you are given – your chef has more experience than you.
Keep your head down and work hard.
Marcus Wareing is chef and owner of Marcus Wareing Restaurants, which include Marcus, The Gilbert Scott and Tredwells, all in London.
He is also a judge on BBC2’s Masterchef the Professionals and an author of multiple cookbooks.