marco pierre whitebiography news movies & tv forum links |
 |
|
|
|
|
|
|||||||||
|
|
|||||||||||||
Born in Leeds in 1961, Marco Pierre White was the first British chef (and youngest chef anywhere) to win three Michelin stars. Marco Pierre White's gastronomic empire—Luciano and Marco's restaurants, among others—is rapidly expanding to include ventures in Las Vegas, Shanghai, Jamaica, and Dubai, with more in the works. Marco Pierre White is recognized by patrons and peers alike for having provided a highly creative and innovative impetus into contemporary international cuisine, and is known as much for his quick temper as for his exceptional skills as a chef. Marco Pierre White has been dubbed the first celebrity chef, enfant terrible of the UK restaurant scene and the Godfather of modern cooking. Having been awarded three Michelin stars, Marco Pierre White has put English cooking on a par with classic haute cuisine. After leaving high school, Marco Pierre White decided to train as a chef. Marco Pierre White began his training in the kitchen at the Hotel St George in Harrogate, North Yorkshire and later at the Box Tree in Yorkshire. Arriving in London as a 16-year-old with "£7.36, a box of books and a bag of clothes," Marco Pierre Whitebegan his classical training as a commis under Albert Roux and Michel Roux at Le Gavroche, a period that would lead Albert to describe him as "my little lamb." Marco Pierre White continued his training under Pierre Koffman at La Tante Claire moving to work in the kitchen of Raymond Blanc at Le Manoir aux Quat' Saisons and Nico Ladenis of Chez Nico at Ninety Park Lane. Marco Pierre White then moved out on his own, working in the kitchen at the Six Bells public house in the Kings Road with assistant Mario Batali. By the age of 33, Marco Pierre White had been awarded three Michelin stars, becoming the youngest Briton bestowed with this accolade. In completion of his training in 1987, Marco Pierre White opened Harveys, where he won his first Michelin star almost immediately and was awarded his second in 1988, before moving on to become chef-patron of The Restaurant Marco Pierre White in the dining-room at the former Hyde Park Hotel now Mandarin Oriental, (where he won the third Michelin Star) and then moved to the Oak Room at Le Meridien Piccadilly. During these years, Marco Pierre White had working for him Gordon Ramsay, Curtis Stone, Eric Chavot (The Capital), Heston Blumenthal (The Fat Duck), Bryn Williams (The Criterion), Robert Reid, Theirry busset, Jason Atherton and Mario Batali. Although Marco Pierre White worked relentlessly for 17 years to pursue his ambition, he ultimately found that in spite of his accomplishments, recognition and fame, his career did not provide him with adequate returns in his personal life. So in 1999, Marco Pierre White gave up his Michelin stars. Although he was the first Briton to be awarded three Michelin stars, Marco Pierre White announced his retirement from the kitchen in 1999 to develop his portfolio of restaurants through his eponymous White Star Line company. Marco Pierre White's London portfolio currently comprises Belvedere, Criterion, Drons, L'Escargot, Luciano's, Mirabelle, Quo Vadis and Frankie's chain of Italian pizzerias in partnership with jockey Frankie Dettori. During his early career in the kitchen, Marco Pierre White regularly ejected patrons from his restaurants if he took offence at their comments. Similarly, when in the 1980s a city trader asked if he could have a side order of chips with his lunch, Marco Pierre White hand-cut and personally cooked the chips but charged the customer £25 for the honor. A young chef at Harveys, who once complained of heat in the kitchen, had the back of his chef's jacket and trousers cut open by Marco Pierre White wielding a sharp paring knife. Marco Pierre White has published several books, including "White Heat," an autobiography, "White Slave" (entitled "The Devil in the Kitchen" in paperback), and "Wild Food from Land and Sea." Marco Pierre White has acted as a mentor to a number of prominent chefs of the current generation, such as his fellow three-star British recipients Gordon Ramsay and Heston Blumenthal. In Australia they have also included: Donovan Cooke and Philippa Sibley, Shannon Bennett of Vue du Monde, Warren Turnbull of Assiette, and Curtis Stone of The Café Royal, Mirabelle and Quo Vadis, among others. Marco Pierre White's recent autobiography includes a picture of Gordon Ramsay in tears, caused by Ramsay making a mistake and White shouting at him. When White was asked about making Ramsay cry, Marco Pierre White commented, "I didn't make Gordon cry, he chose to cry!" In 2007, Ramsay admitted stealing the reservations book from his own Chelsea restaurant in 1998 and blaming the theft on Marco Pierre White to prevent him being appointed as chef in his place. In September 2007, Marco Pierre White was the Head Chef in ITV's "Hell's Kitchen" television series. Asked in April 2007 whether he'd be following in the manner of the show's previous incumbent, Gordon Ramsay, Marco Pierre White said, "Gordon did it his way I'll do it my way. We all have different ways of expressing ourselves. I want my emphasis to be on the food and the kitchens rather than the swearing."
|
|
|
||||||||||||
|
||||||||||||||
|
|
|
|
|
|
| home • contact us • rss • twitter • facebook site map • terms of use • privacy policy | |||||
| Copyright © 2006-2010 by Pop Tower. All rights reserved. This website has no affiliation with any television network or movie studio. |
|||||