Marco's story
Marco Pierre White was born in a small town near Leeds in 1961. Since his grandfather and his father were both chefs and his mother was a great cook, it was no surprise that his first job at 16 was in a kitchen.
On his first day at the Hotel St George in Harrogate he was ordered to blanch, peel and deseed five boxes of tomatoes. Life in the kitchen, he discovered, was tough.
His next job was to change his life. The Box Tree in Ilkley, Yorkshire was opened in 1962 by Malcolm Reid and Colin Long and was awarded two Michelin Stars.
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"They were constantly experimenting with dishes, mostly French and it's no exaggeration to say that they changed my attitude to food."
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Next, Marco moved to London and to a couple of restaurants boasting two Michelin Stars each. At Le Gavroche, run by Albert Roux, Marco began his classical training as a commis chef before joining Raymond Blanc at Le Manoir aux Quat’Saisons in Oxfordshire. Raymond Blanc encouraged Marco to pursue his own passions and philosophy about food.
Marco Pierre White
At 24, Marco became Head Chef and joint owner of Harveys with a kitchen staff that included the young Gordon Ramsay and Heston Blumenthal. He was awarded his third Michelin Star at the age of 33 – the first British and youngest chef ever to achieve this.
His restaurant empire has included some of London’s finest restaurants including the Criterion, Mirabelle, L’Escargot, Quo Vadis and Luciano.
Marco has always used Knorr Stock in his restaurant kitchens, not just to make stock, but also because he feels the cubes season better than using just salt and pepper.
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"I have used Knorr Stock Cubes in my kitchens for 30 years. It is my secret ingredient."
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Since his public endorsement of Knorr back in 2006, naturally Knorr approached Marco – he was happy to become our brand ambassador promoting good cooking made simple in the home.
Go to Marco Pierre White's website
