Marco Pierre White

World-renowned TV Chef & Restauranteur

Marco Pierre White is fondly known as "The Godfather of modern cooking" and has been dubbed the first celebrity chef, enfant terrible of the UK. After going into retirement in 1999, he hit our screens in 2007 to take the helm as Head Chef of Hell’s Kitchen in the UK.

"Youngest Chef To Be Awarded Three Michelin Stars"

Topics

Creativity & Innovation
Leadership & Teamwork
Service Excellence
The Devil in the Kitchen
Cooking Demonstrations

Languages

He presents in English.

How he presents

Articulate, charismatic and known for his straight talking manner, Marco’s format is a Q&A session which is immensely engaging and deeply personal, enthralling audiences with his powerful messages.

Publications

2015
White Heat 25
2010
Marco Made Easy
2008
Marco Pierre White's Great British Feast
2007
The Devil in the Kitchen
2006
White Slave: The Autobiography

Talk to us about Marco Pierre White

In Detail

As well as being a celebrated chef, Marco is a shrewd businessman with an impressive selection of UK and international restaurants. He is recognised by patrons and peers alike for having provided a highly creative and innovative impetus into contemporary international cuisine. He has also mentored several of today’s great chefs including Gordon Ramsay and Heston Blumenthal. He began his classical training as a commis under Albert Roux and Michel Roux at Le Gavroche. On completion of his training, he opened Harveys in London, where he won his first Michelin star and was awarded his second in 1988. He was awarded his third Michelin star at the age of 33 – the first British and youngest chef ever to achieve this. Having retired from professional cooking, Marco has also worked as a restaurateur alongside launching his own restaurants.

What he offers you

Marco shares with audiences the recipe for his own success as well as his enthusiasm and passion about delivering what customers really want. He now uses these skills into delivering exciting presentations, empowering innovative thinking for competitive global success.

Want to know more?

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How to book

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