Fierce but focused, demanding but dedicated.
After leaving Allerton High School in Leeds without any qualifications, Marco decided to train as a chef.
He began his training in the kitchen at the Hotel St George in Harrogate, North Yorkshire and later at the Box Tree in Ilkley, West Yorkshire.
Arriving in London as a 16-year-old with "£7.36, a box of books and a bag of clothes" Marco began his classical training as a commis under Albert Roux and Michel Roux at Le Gavroche, a period that lead Albert to describe the prodigy as "my little bunny".
At 24, Marco became Head Chef and joint owner of Harveys with a kitchen staff that included the young Gordon Ramsay. At 33, he become the youngest chef to be awarded three Michelin stars.
During these years Marco had a team including Gordon Ramsay, Eric Chavot (The Capital), Heston Blumenthal (The Fat Duck), Bryn Williams (Odette's), Matt Tebbutt (The Foxhunter), Robert Reid, Thierry Busset, Jason Atherton, James Stocks and in front of house Max (Mark) Palmer, one of the few English Maître d' of a Michelin 3-star, Claude Douart, Philippe Messy (youngest sommelier to gain 3 Michelin stars) and Chris Jones, who was unusual in being an English sommelier in a 2-star Michelin French restaurant at the age of 21.
Today Marco’s food can be enjoyed in more than 30 restaurants throughout England and Ireland.
Recently named as the host of Network Seven’s new Hell’s Kitchen Australia, plus regular appearances on Masterchef Australia as a judge and mentor, have provided modern day chefs, cooks and food lovers with valuable insight to the workings of a world-class chef.
Fierce but focused, demanding but dedicated, Marco embodies a standard of excellence that most chefs strive for and diners save money to experience.
Events featuring Marco Pierre White:
FINO Italian Feast with Marco Pierre White, Seppeltsfield Wine Estate - SOLD OUT
Marco Pierre White, Clayton Wells and Jock Zonfrillo at The Glasshouse Kitchen. SOLD OUT
Marco's Kitchen - SOLD OUT