Marco Pierre White
Leeds
United Kingdom
Overview
Marco Pierre White is a British chef, restaurateur, and television personality. Born on December 11, 1961, in Leeds, England, he has left an indelible mark on the culinary world.
Marco Pierre White’s culinary journey began with humble roots. He was the third of four sons born to Maria-Rosa Gallina, an Italian immigrant from Veneto, and Frank White, a chef.
Tragically, when Marco was six years old, his mother passed away due to complications from the birth of his younger brother. This event deeply impacted him.
Despite leaving Allerton High School in Leeds without qualifications, Marco decided to follow in his father’s footsteps and train as a chef.
In 1981, Marco moved to London and started his classical training as a commis at Le Gavroche, working under the Roux brothers, Albert and Michel.
His culinary journey continued with stints at renowned establishments like La Tante Claire (under Pierre Koffman), Le Manoir aux Quat’Saisons (with Raymond Blanc), and Chez Nico at Ninety Park Lane (with Nico Ladenis).
Marco’s independent venture began at the Six Bells public house in the Kings Road, where he worked alongside assistant Mario Batali.
In 1987, Marco opened Harveys in Wandsworth Common, London. Almost immediately, he earned his first Michelin star, followed by a second just a year later.
His protégés at Harveys included culinary luminaries like Gordon Ramsay, Phil Howard, Stephen Terry, and Éric Chavot.
Marco later became chef-patron of The Restaurant Marco Pierre White, where he achieved the coveted third Michelin star.
Marco Pierre White’s impact extends beyond his Michelin stars. He has trained a generation of chefs, including Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard, and Stephen Terry.
Known as “the first celebrity chef” and the enfant terrible of the UK restaurant scene, Marco’s culinary artistry continues to inspire chefs worldwide.
Marco Pierre White remains a legend in the culinary world, and his legacy lives on through his influence and exceptional talent. 🌟🍽️
Learn More
SOCIAL MEDIA
Marco Pierre White’s culinary journey began with humble roots. He was the third of four sons born to Maria-Rosa Gallina, an Italian immigrant from Veneto, and Frank White, a chef.
Tragically, when Marco was six years old, his mother passed away due to complications from the birth of his younger brother. This event deeply impacted him.
Despite leaving Allerton High School in Leeds without qualifications, Marco decided to follow in his father’s footsteps and train as a chef.
In 1981, Marco moved to London and started his classical training as a commis at Le Gavroche, working under the Roux brothers, Albert and Michel.
His culinary journey continued with stints at renowned establishments like La Tante Claire (under Pierre Koffman), Le Manoir aux Quat’Saisons (with Raymond Blanc), and Chez Nico at Ninety Park Lane (with Nico Ladenis).
Marco’s independent venture began at the Six Bells public house in the Kings Road, where he worked alongside assistant Mario Batali.
In 1987, Marco opened Harveys in Wandsworth Common, London. Almost immediately, he earned his first Michelin star, followed by a second just a year later.
His protégés at Harveys included culinary luminaries like Gordon Ramsay, Phil Howard, Stephen Terry, and Éric Chavot.
Marco later became chef-patron of The Restaurant Marco Pierre White, where he achieved the coveted third Michelin star.
Marco Pierre White’s impact extends beyond his Michelin stars. He has trained a generation of chefs, including Mario Batali, Shannon Bennett, Curtis Stone, Phil Howard, and Stephen Terry.
Known as “the first celebrity chef” and the enfant terrible of the UK restaurant scene, Marco’s culinary artistry continues to inspire chefs worldwide.
Marco Pierre White remains a legend in the culinary world, and his legacy lives on through his influence and exceptional talent. 🌟🍽️
Curated by the World Culinary Awards
Curating the world's finest experiences, providing discerning travellers with a passport to excellence, where quality, authenticity, and cultural richness reign supreme.