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Marco started cooking at 16 at the hotel St. George, Harrogate.
At 19 he turned up at Le Gavroche direct from Yorkshire with no appointment and only £7.36 in his pocket.
Albert Roux gave him a job at Le Gavroche and at 19 he began his classical training.
He further trained under Pierre Koffman, 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 1990's, some of Britan'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 Britan 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 Meriden Piccadily Hotel.
Today, he divides his time between his restaurant, TV and book work.
He has more than 35 restaurants across the UK that are focused on delivering great food at affordable prices. His restaurants are not about Michelin cooking standards but his desire to make good, quality restaurant food that is accessible and affordable to varying budgets.
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