Skip to main content
This website uses cookies
This website uses cookies to improve user experience. By using our website you consent to all cookies in accordance with our Cookie Policy. Read more
Restaurant le Corange logo
Restaurant Le Faubourg logo

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)
To restaurant details

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.


Service & contact

Did you have any questions about the gourmet club or so you need a restaurant recommendation? We will help you.

+49 700-1GOURMET

Be welcome to send us an email.

To the contact form