Wareing has worked alongside many famous names in British gastronomy, starting with an apprenticeship under Anton Edelmann at The Savoy Hotel. He honed his skills at Le Gavroche and with Pierre Koffmann at La Tante Claire before achieving success with Gordon Ramsay Holdings, winning Michelin stars at L'Oranger, Pétrus and The Savoy Grill.
Today, Marcus and his wife Jane Wareing remain very much present in all aspects of their restaurants. Their passion, ambition and commitment has also seen the duo develop and nurture some of Britain’s most extraordinary hospitality talent - many of whom play critical roles within his business today. Marcus and Jane continue to follow the same ethos, foreseeing Marcus Wareing Restaurants as a benchmark in imaginative, contemporary cuisine that is coupled with the fundamental basics of hospitality warmth and care.
Most days you'll find Marcus Wareing in the kitchen, yet he has found time to write three cookbooks, make barnstorming appearances on the BBC's Great British Menu and open a 'British brasserie', The Gilbert Scott at London's St Pancras station.
When Marcus Wareing at The Berkeley opened in 2008, Times restaurant critic Giles Coren described the food as 'Cuisine as haute as you can get in London’. Wareing's meticulous style is as much about applying imaginative good taste to ingredients as dazzling technique.
Today Group Executive Chef and long time colleague of Marcus, Darren Velvick, oversees both restaurant kitchens and Mark Froydenlund - who has grown up through the ranks of MWB over the past five years - has embraced the role of Head Chef.
As a champion of small local suppliers, expect to see the likes of Cornish sea bass and Cumbrian lamb on the menu at Marcus Wareing at The Berkeley and The Gilbert Scott.
On this iTunes podcast, Marcus Wareing talks to Matthew Fort about his career and his journey towards running two very successful kitchens.