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Marcus Wareing

Chef de Cuisine (Marcus Wareing in London)

CV of Marcus Wareing

Date of birth 28.06.1970 in Southport, UK
CV-1988 Savoy Hotel with chef Anton Edelmann
-1993 with Albert Roux at the Le Gavroche
-Stints in restaurants in New York City, Amsterdam and at the Gravetye Manor in Sussex
-1993 Aubergine from Gordon Ramsay
1995 works witht Daniel Boulud in America, and Guy Savoy in France
-L'Oranger (London) head chef
-1999 Petrus witht Gordon Ramsay
-2003 Chef Patron of the Grill Room in the Savoy Hotel
-opening of the Banquette in the Savoy Hotel and of the La Fleur
-2008 opening of the Restaurant Marcus Wareing
-2011 opening of the The Gilbert Scott in the St. Pancras Renaissance Hotel
-2014 opening of the Tredwell's (London)
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Marcus Wareing is Chef de Cuisine

in Marcus Wareing in London

Awards-1995 Young Chef of the Year by the Restaurant Association
-2003 Chef of the Year by Caterer and Hotelkeeper's Catey Awards
-2004 Restaurateur of the Year at the Tatler Restaurant Awards
-2009 Chef of the year vom GQ Magazin
-Wareing, Marcus; Wright, Jen (2007). How to cook the perfect... London: Dorling Kindersley. ISBN 9781405317580. -Wareing, Marcus; Hill, Shaun; Trotter, Charlie (2008). Knife Skills. London: Dorling Kindersley. ISBN 9781405328302. -Wareing, Marcus (2008). One Perfect Ingredient, three ways to cook it. London: Bantam. ISBN 9781405320047. -Wareing, Marcus; Nicholson, Chantelle (2009). Nutmeg and Custard. London: Bantam. ISBN 9780593062111. -Wareing, Marcus; Nicholson, Chantelle (2013). The Gilbert Scott Book of British Food. London: Bantam. ISBN 9780593070437.

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