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Lancashire-born Marcus Wareing's early years as a chef were spent in London, in the kitchens of big-hitters The Savoy, Le Gavroche, and La Tante Claire, as well as international hotels and resorts – all of which gave him a firm grounding in classical French cooking. When Wareing worked alongside Gordon Ramsay at Le Gavroche, it was the start of a close professional relationship for the pair. In 1993, Wareing helped Ramsay to launch Aubergine, before becoming head chef at his mentor’s L'Oranger restaurant – where he won his first Michelin star (in 1996). Three years later, Wareing headed up the original Pétrus, followed by the Savoy Grill & Banquette (both owned by Gordon Ramsay Holdings). Wareing earned a Michelin star at Savoy Grill and two at Pétrus, but the latter was closed in 2008 following a much-publicised bust-up with Ramsay. Eventually, Wareing set about consolidating his profile at Marcus Wareing at The Berkeley, which currently has two Michelin stars. In 2009, Wareing was named Chef of the Year by both GQ magazine and the AA Restaurant Guide. Two years later, he opened his second restaurant, The Gilbert Scott, in the painstakingly refurbished St Pancras Renaissance Hotel. He has also built a media profile for himself, appearing in several series of the BBC's Great British Menu, guesting on Saturday Kitchen, and writing cookbooks including How to Cook the Perfect… and Nutmeg & Custard.