Meet the Team: Chefs Craig and Jack
Head Chef Craig Johnston and Senior Sous Chef Jack Hazell lead the kitchen team at Marcus, guiding over a dozen chefs over lunch and dinner, five days a week. Find out more about how they got here.
Craig Johnston, Head Chef
Craig started his cheffing career at 16, working at a two-rosette restaurant in Maidenhead. He worked his way up to sous chef, before joining the team at Pollen Street Social as a pastry chef. He returned to Maidenhead to join the Michelin-starred gastropub The Royal Oak as a sous chef.
In 2017, at the age of 21, he competed in and won Masterchef: The Professionals, making him the youngest winner in its 14-season history. After his win, he joined the Marcus team as a senior chef de partie. Over the last four years, he's worked his way up to Head Chef, working with Marcus Wareing and Jack.
In 2021, Craig co-authored Marcus' Kitchen with Marcus Wareing, his first foray into producing a cookbook. In 2022, Craig was awarded with an Acorn Award, an annual recognition of hospitality's rising talent.
Favourite kitchen gadget...
Victorinox Rosewood pastry knife
I can't live without...
My iPad
Favourite dish, past or present, at Marcus...
Either the 72-hour beef short rib with oyster emulsion and cucumber relish, or the crab satay, or the custard tart...I've been here for a while!
Jack Hazell, Senior Sous Chef
Jack started his career as a kitchen porter at his local golf club in Clacton-on-sea, Essex. He soon joined their brigade of chefs, before venturing to London to join Tredwells as a demi chef de partie. He remained with the restaurant for five years, moving his way around the kitchen to eventually become Head Chef.
He left Tredwells to join the team at Claude Bosi at Bibendum, before returning to the Marcus Wareing Group as Head Chef of The Gilbert Scott in 2019. He is now Senior Sous Chef at Marcus, working alongside Marcus Wareing and Craig.
Favourite kitchen gadget...
A spoon
I can't live without...
My phone
Favourite dish, past or present, at Marcus...
The Dry-aged Galloway beef fillet with slow-cooked cheek, peanut XO and roasted cauliflower
Visit Craig, Jack and the team for lunch or dinner, Tuesday-Saturday.
