It’s fair to say that Marco Pierre White has had a bit of a reputation as an enfant terrible in the kitchen. Nevertheless, he won three Michelin stars at the age of 32, making him the youngest person in Britain to do so, at the time. He trained under Albert and Michel Roux at Le Gavroche, Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat’ Saisons, and Nico Ladenis, at Chez Nico.
Marco Pierre White himself, trained many chefs, including Gordon Ramsay, Mario Batali, Aussie celebrity chef, Curtis Stone and Shannon Bennett, best known for MasterChef Australia.
In December 1999, having achieved the highest accolades, Marco Pierre White retired from the kitchen and became a restaurant owner. He has a stake in Black and white Hospitality, which allows hotel owners to become franchisees of one of his eight franchises – Marco Pierre White Steakhouse Bar & Grill, Marconi Coffee & Juice Bar, Koffmann and Mr White’s, Wheeler’s of St James’s Oyster Bar & Grill Room, Mr White’s English Chophouse, Marco’s New York Italian, Wheeler’s Fish & Chips, and Bardolino Pizzeria Bellini & Espresso Bar.
Marco Pierre White was head chef on ITV’s Hell’s Kitchen for four seasons and he made appearances on MasterChef in Australia, New Zealand and South Africa. In 2011, he was a house guest on Celebrity Big Brother.
There has been some scorn for Marco Pierre White’s association with Unilever brand. Knorr.
Here he is, crumbling Knorr steak cubes into olive oil, to season steaks. If you want to try this clever idea, it might be better to use Kallo organic stock cubes. They come in beef, chicken and vegetable, plus low salt versions of same. Kallo also has more unusual stock cubes such as tomato and herb, French onion, garlic and herb, and mushroom.