Marco Pierre White

Dubbed the godfather of modern cooking, Marco Pierre White is a renowned chef, restaurateur and TV personality.

He has led the UK restaurant scene for 25 years and helped kick-start the careers of chefs including Gordon Ramsay and Heston Blumenthal, both of whom trained under him.

Marco's imminent success began when, at the age of 19, he went to London to train in classical French cooking with Albert and Michel Roux at Le Gavroche. He later went on to work with Raymond Blanc and Pierre Koffmann, both renowned for their French cooking techniques.

In January 1987, Marco opened Harveys, his first London restaurant. He was awarded his first Michelin star the following year and his second star in 1990. He finally won his third Michelin star in 1995 at The Restaurant Marco Pierre White in the Hyde Park Hotel London, becoming the first British chef and youngest chef worldwide, at the age of 33, to win three stars.



By 1999 Marco had achieved everything a chef would endeavour to become and so he finally hung up his apron on 23rd December that year, retiring from the kitchen.

Following his retirement, Marco took time out to spend it with his family and enjoy his hobbies, fishing and shooting. Having become an icon, an inspirational chef and regarded as the celebrity chef's celebrity chef, in 2007 Marco jumped back in to the public eye with major TV roles in Hell's Kitchen, The Great British Menu (2008) and Australian Master Chef (2011).

Today, he is dedicated to rolling-out his restaurant concepts to share his love and passion for food. His restaurants focus on delivering good, quality food at affordable prices.

A brief history of Marco Pierre White


Marco started cooking at the age of 16 at the Hotel St. George, Harrogate

At the age of 17, he turned up at Le Gavroche direct from Yorkshire with no appointment and only £7.36 in his pocket.

It was at Le Gavroche, under Albert Roux, that he commenced his classical training, and, later, with Pierre Koffmann, Nico Ladenis and Raymond Blanc.

In January 1986, Marco opened Harveys, his first London restaurant. He was awarded his first Michelin star the following year and his second star in 1988.

During the 1990s, some of Britain's top chefs worked under him including Gordon Ramsay and Heston Blumenthal.

Marco moved to Restaurant Marco Pierre White at Forte's Hyde Park hotel in 1992 where he made history in 1995, by becoming the first Briton and youngest ever chef to attain three Michelin stars.

In 1999, Marco hung up his apron and retired from cooking. After returning his three Michelin stars, he cooked his last meal as commercial chef at the Oak Room in the Le Meridien Piccadilly hotel.

He is an active director and shareholder at Black and White Hospitality.