Name: Marco PIerre White

Birthday: December 11 1961

Position-Retired Chef

Marco Pierre White – Full Work Experience in Restaurants

🧑‍🍳 Early Career (Training & Apprenticeship Phase)

  1. Hotel St George, Harrogate – Apprentice Chef

    • Where he began his culinary journey at age 16.

    • Did basic prep work and kitchen tasks.

  2. Box Tree Restaurant, Ilkley (1 Michelin Star) – Commis Chef

    • Introduced to classical French cuisine.

    • Worked under Michael Lawson, who helped shape his early culinary discipline.

  3. Le Gavroche, London (3 Michelin Stars) – Commis Chef under Albert and Michel Roux

    • Ground zero of serious French technique.

    • Roux brothers helped him earn a scholarship to train further in France.

  4. La Tante Claire, London (2 then 3 Michelin Stars) – Worked under Pierre Koffmann

    • Learned rustic Gascon cooking and developed his passion for powerful flavors and classic sauces.

  5. Raymond Blanc’s Le Manoir aux Quat’ Saisons (2 Michelin Stars) – Short stint in Oxfordshire

    • Known for precision and elegance — further refined his plating and balance.

  6. Nico Ladenis’ Chez Nico – Worked briefly with Nico

    • Picked up high-level French techniques and a deeper respect for kitchen structure and authority.

🍽️ His Own Kitchens & Head Chef Roles

  1. Harveys, Wandsworth, London (1987–1993) – Head Chef / Owner

    • Opened at age 25.

    • Earned 1 Michelin Star within a year, and a second by age 27.

    • Kitchen was known for being volatile, brutal, and brilliant.

    • Trained Gordon Ramsay and other notable chefs.

  2. Restaurant Marco Pierre White, Hyde Park Hotel, London (1993–1999) – Executive Chef / Co-Owner

    • Rebranded from The Oak Room.

    • Achieved 3 Michelin stars — youngest chef ever to do so at age 33.

    • His magnum opus, blending classical French with modern British style.

🍽️ Restaurants After Retiring from Michelin-Starred Cooking

After retiring in 1999 (age 38) and returning his stars, Marco shifted from fine dining to high-end branded ventures:

  1. The Oak Room (Hyde Park Hotel, London) – Early Head Chef before rebranding to Marco Pierre White

    • Served before and during his time achieving 3 stars.

  2. Frankie’s Italian Bar & Grill (2003) – Co-founder with jockey Frankie Dettori

  • Casual Italian eatery — major departure from fine dining.

  • Later expanded into a chain.

  1. Marco Pierre White Steakhouse Bar & Grill – Founder / Brand Owner

  • Nationwide chain throughout the UK.

  • Accessible luxury dining with his name and recipes.

  1. Wheeler’s of St. James’s – Brand reviver / Consultant

  • Reopened the historic seafood house with a modern touch.

  1. Yew Tree Inn, Berkshire – Owner & Developer (brief period)

  • Gastropub where he cooked occasionally and promoted locally sourced menus.

  1. Marco Pierre White New York Italian – Brand expansion

  • More casual dining focusing on Italian-American fusion.

  1. Rudloe Arms (Wiltshire) – Hotel & Restaurant Owner

  • Operates it as both a hotel and a culinary retreat.

  • He is sometimes seen on-site and actively engaged in operations.

📺 Media & Culinary Appearances (Post-Kitchen Career)

While not restaurants, these reflect his post-retirement influence:

  • MasterChef Australia (Judge)

  • Hell’s Kitchen UK (Host)

  • Marco Pierre White’s Kitchen Wars (Host)