Shortly after graduating from the same catering college as Marcus Wareing in Southport, Jack came to Marcus Wareing Restaurants to further his career as a chef. Within the 5 years that Jack has been with the company, he has worked in all 3 restaurant kitchens.
April 2011 – Commis Chef to Junior Sous Chef, Marcus
August 2015 – Junior Sous Chef, Tredwells
December 2015 – Sous Chef, The Gilbert Scott
Jack has worked hard solidifying his skills across the group and is the perfect example of the rotational opportunities available at Marcus Wareing Restaurants, and how hard work, dedication and passion is always recognised and rewarded.
For the first 6 months of this year, Jack was given the opportunity to undertake a 6 month training programme in a 3 Michelin starred kitchen in New York. Whilst he was away, Jack picked up brand new techniques in the kitchen and worked with amazing chefs from across the world.
In Jack’s words, the best part about working for Marcus Wareing Restaurants is the encouragement to express yourself and bring new ideas to the table. He is excited to be back at Marcus and can’t wait to share his experiences. He has fresh ideas for new dishes that are inspired by the techniques he learnt and his time in New York.