COMFORT IN THE FAMILIAR, HUNGER FOR THE NEW

A unique London restaurant, built on the values of excellence without pretence, inspiring rooms with a friendly welcome, the next generation of talent led by an ambassador for British cooking.

We cook contemporary British food that evokes and creates memories: from Marcus’s northern roots to the global influences that shape our national cuisine; from childhood encapsulated in a simple dish to humble ingredients elevated and transformed.

Contemporary English food to evoke and create memories…

Marcus Wareing

Marcus Wareing

Marcus Wareing’s contribution to British food and the next generation of cookery talent has made him one of the most respected and acclaimed chefs and restaurateurs in Britain. His awards include a Michelin star, Tatler Restaurateur of the Year, GQ Chef of the Year, the Chef award at the Cateys and an Acorn Award.

Originally from Southport, Merseyside, the son of a fruit and vegetable merchant, Marcus began his career aged 18. He received his first Michelin star at just 26 – one of only a handful of chefs to be recognised at this age. Over the last 30 years Marcus has been involved in the creation of some of London’s most celebrated restaurants.

Founded in 2008 with his wife Jane Wareing, Marcus Wareing Restaurants began with the opening of the Michelin-starred Marcus Wareing at The Berkeley (now known simply as “Marcus”). In 2011, he also opened The Gilbert Scott, an elegant British restaurant and bar in St Pancras Renaissance Hotel. After a successful ten-year lease, he closed the Gilbert Scott in May 2021.

In the autumn of 2014 Marcus joined the television series Masterchef: The Professionals (UK), where he continues to act as judge and mentor to the next generation of British cookery talent. His media work also includes Chef vs Science, created with the BBC. In October 2021, Marcus published his ninth cookbook, ‘Marcus’ Kitchen’, with Harper Collins. Order a signed copy here.

In 2021, Marcus announced his partnership with leading foodservice and support services company, Compass Group. ‘Forward with Marcus Wareing’ is a cutting-edge culinary training programme designed to build skills, grow knowledge and expand imagination, with candidates exploring every aspect of the modern kitchen, from culture to commerce, question assumptions and challenge conventions.

Marcus is a supporter of The Nicholls Spinal Injury Foundation, Action Against Hunger, GOSH, MENCAP, Help for Heroes, The British Red Cross, One For The Boys and Cancer Research UK. He lives in London with his wife Jane and three children.

Shauna Froydenlund

Shauna Froydenlund

Chef Patron

Originally from Derry, Northern Ireland, Shauna comes from a family of restaurateurs. She moved to England in 2004 to study at Sheffield Hallam University and two years later, was offered a student placement at what was then Pétrus. It was here that she first met Marcus Wareing, who was chef patron.

After finishing her placement, Shauna went back to university to finish her degree but stayed in touch with Marcus and Chantelle Nicholson.

Upon finishing University, Shauna joined the newly launched Marcus Wareing at The Berkeley. Starting as a demi chef de partie on pastry, she quickly moved up to head pastry chef. With a desire to gain experience in all elements of the kitchen, she worked her way around the kitchen stations, before moving over to The Gilbert Scott to help with its launch in 2011.

In 2012, Shauna moved back to Marcus Wareing at The Berkeley, where she was Senior Sous Chef to Head Chef, Mark. Together, they were part of the team that saw the restaurant relaunch as Marcus. Shauna then took a temporary acting head chef position at Tredwells when it opened in 2015. During this year, she also worked alongside Marcus and Chantelle consulting on the movie, ‘Burnt’, starring Bradley Cooper, Sienna Miller and Uma Thurman. Shauna worked closely with the lead actors to ensure the film’s authenticity and assisted in the development of all the dishes featured in the film.

In 2016, Shauna explored a personal passion: teaching. Taking on a one-year teaching role allowed her to understand food in a whole new way. In early 2017, she re-joined the team at Marcus alongside Mark – now her husband. In February 2017, Shauna and Mark went into partnership with Marcus, taking on the role of joint chef patrons at Marcus Restaurant.

Like Mark, Shauna has also featured on her fair share of cooking shows, joining a legion of fantastic British TV chefs. In 2018 and 2020, she was runner-up for Northern Ireland on Great British Menu.

Mark Froydenlund

Mark Froydenlund

Chef Patron

Originally from Leigh-on-sea, Essex, Mark trained at Westminster Kingsway College. At college, one of his lecturers recognised his talent and organised for Mark to meet with Marcus Wareing. Marcus subsequently offered Mark his first role at what was then Pétrus in 2007.   

Starting as a commis chef, Mark learnt quickly and his cooking skills and natural flair for creativity shone through. In 2008, Mark was part of the team that saw the restaurant change ownership and name, from Pétrus to Marcus Wareing at The Berkeley. He moved his way round the kitchen, and within three years, worked his way up to sous chef. By 2012, at the young age of 27, Mark became Head Chef. In 2014 Mark was once again a key player in the restaurant team, as it underwent another reinvention. This time, a large-scale refurbishment and ‘democratisation’ of fine dining saw Marcus Wareing at the Berkeley relaunch as Marcus. 

In 2016 Mark took part in the BBC TV cooking show, Great British Menu. His main course dish, ‘Celebration of Rose Veal’ scored perfect 10s from the judges, which saw him cook the coveted ‘Main Course’ dish at the banquet at Westminster Palace in October 2016. 

February 2017 marked a huge new chapter for Mark, as he and Shauna entered into a partnership with Marcus, becoming joint chef patrons at his eponymous restaurant. Along with Marcus, they will keep pushing the restaurant forward, continuing to evolve, enhance and build upon what is already one of the most celebrated dining rooms in London.

Craig Johnston

Craig Johnston

Head Chef

Originally from Maidenhead, Berkshire, Craig started his cheffing career at 16, working at a two-rosette restaurant in his hometown. 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 13-season history. After his win, he joined the Marcus team as a senior chef de partie. He is now Sous Chef, working with Marcus, Mark, Shauna and Jack.

Jack Hazell

Jack Hazell

Senior Sous Chef

Originally from Clacton-on-sea in Essex, Jack started his career as a kitchen porter at his local golf club. 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, Mark, Shauna and Craig.

Ednor Pronjaj

Ednor Pronjaj

Restaurant Director

Originally from Salerno, Italy, Ednor’s first role in London was at Gordon Ramsay’s Boxwood Cafe at the Berkeley Hotel as a waiter. His talent was soon recognised and he was promoted to Head Waiter. From there, he joined the team at Koffman’s at the Berkeley Hotel as a Senior Head Waiter and after two years, moved down the road to manage the team at Ametsa in the five-star COMO The Halkin Hotel. 

Ednor’s first foray into the Marcus Wareing family was at The Gilbert Scott, where he was Restaurant Manager. When COVID hit, he made a seachange to Jersey, leading the team at Tassili, the signature restaurant of the Grand Jersey Hotel & Spa. 

He re-joined the Marcus family in August 2021. 

Eduardo Fernández Gómez

Eduardo Fernández Gómez

Restaurant Manager

Eduardo first came to London in 2013, with the plan of spending a couple of years here to improve his English, before returning to Spain to work as a PE teacher, his chosen field of study. 

10 years later…he’s still here! His first hospitality role was as a night porter in a hotel. He was shortly promoted to Food and Beverage Supervisor, before joining the team at Sea Containers London at Southbank. Here, he worked his way up over the next six years, eventually taking on the role of Restaurant Manager. 

Eduardo joined the Marcus team in July 2021. 

Anastasios Karakasis

Anastasios Karakasis

Head Sommelier

Originally from Patras, Greece, Anastasios started his hospitality career as a barista. He fell in love with the industry and so started to develop his knowledge, eventually moving into a bartender/mixologist role. He worked his way up to Head Bartender at The Westin Costa Navarino, but one season in, the hotel’s senior management recognised his talent and suggested that he study to become a sommelier. 

After gaining his WSET qualification, Anastasios worked in a wine bar and restaurant, as well as setting up a wine bar for Kir-Yianni winery at Athens airport. He then moved to Cyprus to work as a Head Sommelier at one of Cyprus’ best restaurants, before joining the team at alcohol brand Diageo as a consultant. 

His next move was to Moet-Hennessy as a consultant, before moving to London to join the team at Mayfair’s Onima as a Head Sommelier. Before joining Marcus in September 2021, he also worked as a Head Sommelier at the private member’s club, The Carlton Club. He currently has his WSET Level 3 and is preparing for his diploma.

Prokopios Mountrichas

Prokopios Mountrichas

Assistant Head Sommelier

Born and raised in Chalkida, Greece, Prokopios originally studied civil engineering, but worked as a waiter during his studies. When he finished, he decided to pursue a life in hospitality, so joined the team in a Michelin-starred restaurant in Greece as a waiter. It was at this stage that he decided to pursue the world of wine, so started studying his WSET, achieving his Level 3, as well as his Level 1 in Sake and Level 2 in cigars. He is currently studying for his Certified Sommelier from the Court of Master Sommeliers. 

He moved to London in 2018, working at Gaucho and then moving onto Meraki. In 2021, he joined the Marcus team as Assistant Head Sommelier.