Page 50 - Hospitality Horizon Feb-Mar 2025

FOOD & BEVERAGE

FAST FACTS
* His favourite type of
cuisine is one-pot meals
* Marco loves risotto, pasta,
stews and a big roast
* He once made Chef
Gordon Ramsay cry

La Tante Claire, and renowned Raymond Blanc at Le that got ended later. Marco’s focus shifted to menu design
Manoir, and later with Nico Ladenis of Chez Nico at Ninety and development of his franchised brands, judging TV
Park Lane. He worked in a string of restaurants before shows like Hell’s Kitchen and Masterchef Australia and
opening his own eatery Harveys in London in 1987 that writing recipe books. He is touted as the first rock star and
became one of the most iconic restaurants of England. celebrity chef who lead the UK culinary scene for over 40
Harveys earned Marco his first Michelin star almost years.
immediately, and his second a year later. His third
Michelin star came when he was 33 years and the chef- MEMORABLE MASTERCLASS
patron of The Restaurant Marco Pierre White at the As the culinary expedition comes to an end, we realise
former Hyde Park Hotel. that’s there’s another epicurean journey of flavours waiting
Marco is always looking for classic and refined recipes. to be experienced by the guests. The chef’s pop-up menu
Throughout his culinary journey, he has worked with comprising a seven-course French-Italian-British feast
notable chefs such as Gordon Ramsay, Mario Batali, curated by the master himself, where each dish is
Heston Blumenthal, and Robert Reid, and mentored some meticulously crafted to surprise and delight food lovers.
of the greatest chefs of today’s era. A man of few words, he We relish the lavish spread and end up asking for his best
states: “Success comes out of arrogance, but greatness advice for food enthusiasts. “Finding the right mentor and
comes out of humility.” making sure your abilities are greater than your
Widely known as the ‘enfant terrible’ of modern ambitions,” Marco concludes.
gastronomy, thanks to his fiery nature, Marco returned his We head back realising that it more than a pop-up event,
Michelin stars nine years later, as he thought he was being it was an immersive and impactful experience crafted by
judged by people less knowledgeable than him. the best in the business.
In 1999, he hung his chef’s apron and retired from the That’s how Chef Marco Pierre White is, a true
kitchen to set up White Star Line Pvt. Ltd in partnership demonstration to his commitment.

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