From the beginning of his career as an unruly sixteen-year-old to reaching the heights of culinary excellence, passing through some famous kitchens. Marco Pierre White became the chef of his own restaurant, "Harveys," at just 24 years old, trained some of the greats of today's fine dining and before turning 34 he already had Three MICHELIN Stars.
Born in Leeds in 1963, Marco Pierre White inherited his passion for food from his British chef father and his mother of Italian origin, who shared with him the gastronomic heritage of the Mediterranean country. This mix of influences shaped his culinary career, characterized by the refinement of Italian cuisine and the essence of British gastronomy.
After leaving Allerton High School in Leeds to escape bullying, he embarked on a journey into the world of gastronomy without any qualifications. His training began at Harrogate's "Hotel St George" and then continued at "Box Tree” in Ilkley.
The turning point came in London when Marco Pierre White, at the young age of 16, arrived with limited means - "7.36 pounds, a box of books, and a bag of clothes" - but an immense passion. He started his classical training as a commis at the renowned restaurant "Le Gavroche," under the guidance of the famous chef brothers Michel Roux and Albert Roux, who described him as "my little rabbit."
His thirst for knowledge led him to leave "Le Gavroche" to refine his culinary skills under Pierre Kaufmann at "Le Tante Claire," a prestigious French restaurant with Three MICHELIN Stars. Here, Marco experienced the blend of French and English cuisine and honed his craft thanks to the strictness of his chef.
His journey towards perfection subsequently took him to Raymond Blanc, Two MICHELIN Stars, before meeting Nico Ladenis, his "non-French" mentor and the first chef autodidact to achieve Three MICHELIN Stars. With origins from Tanzania and Greece, Ladenis' teachings marked another important chapter in Marco's career.
After gaining experience, at just 24 years old in 1987, he became co-owner and head chef of "Harveys," whose staff would include future culinary luminaries such as Gordon Ramsay, Heston Blumenthal, and the exceptional sommelier Philippe Messy. In short, Marco's kitchen produced talents.
At 33, White became one of the youngest chefs to receive Three MICHELIN Stars: the first in 1987, the second the following year, and the third in 1994.
However, the same successes cannot be found in his personal life, as the chef has been through three marriages.
In addition to his culinary mastery, White has proven to be an exceptional entrepreneur. Over the years, he founded the "London Steakhouse Co." with James Robertson, with locations in Windsor and London's City. Later, he opened "MPW Steak & Alehouse" and the "Kings Road Steakhouse & Grill" in Chelsea in 2008.
In addition to his culinary ventures, Marco has shared his knowledge through a series of cookbooks, including notable titles such as "Wild Food from Land and Sea" from 1994 and "Marco Pierre White's Great British Feast: Over 100 Delicious Recipes From A Great British Chef" from 2008, not to mention his autobiography from 2009.
Today, the chef continues to make a difference in the restaurant industry. He is involved in numerous activities, including London's "Canteen," of which he is a co-owner alongside actor Michael Caine.
Furthermore, he has created two successful franchises: "Marco's New York Italian" and "Steakhouse Bar & Grill," restaurants managed by third parties, present in various hotels across the United States.
His unmistakable personality has also been noticed in various televised cooking competitions where he has been a guest, including Hell’s Kitchen and MasterChef Australia, New Zealand, South Africa, and Italy.
