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Marcus Wareing was born in Lancashire, England, and trained at Southport College. After traveling the globe working in restaurants and hotels, he joined Gordon Ramsay’s Aubergine in London, and was named Young Chef of the Year in 1995 by the Restaurant Association. At the age of 25, he earned his first Michelin star at L’Oranger in London. Wareing then opened the restaurant Pétrus with Gordon Ramsay, which received its first Michelin star in 1999 and its second star in 2007. Wareing now divides his time between Pétrus, which has relocated to The Berkeley Hotel, and the Savoy Grill, where he is the proud owner of another Michelin star. He lives with his wife and two sons in south London, and likes to cook relaxed, easy-going food for family and friends. Whether he’s wearing chef’s whites at the restaurant or an apron in the kitchen at home, Wareing’s cooking philosophy is always the same: “Cooking should be a pleasure … something you enjoy doing, whatever the food.” In 2006, Wareing took part in The Great British Menu television series, where his Custard Tart recipe was voted best dessert by the British public, and was subsequently served at the Queen's 80th birthday lunch for Her Majesty and 300 guests.
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