Marco Pierre White, an English restaurateur and chef, is a well known figure in the field of international contemporary cuisine. This master chef has provided some great creative and innovative inputs in this industry, leading him to earn a lot of titles, ‘godfather of modern cooking; being one of them.
His kitchen training began at Hotel St. George in Harrogate and Box Tree in Ikley, Yorkshire. A string of kitchen changes followed, and by the age of 33 Marco Pierre White had already received three Michelin stars. He was the youngest Briton to have received this honour. It was in 1999 that White decided to give up the Michelin stars that he had earned. In his own words, “I was being judged by people who had less knowledge than me, so what was it truly worth? I gave Michelin inspectors too much respect, and I belittled myself. I had three options: I could be a prisoner of my world and continue to work six days a week, I could live a lie and charge high prices and not be behind the stove or I could give my stars back, spend time with my children and re-invent myself."
It was in 1999 only that White announced his retirement from the kitchen. He works as a consultant for the cruise line, P&O Cruises. The White Room, his fine dining Mediterranean restaurant is expected to be launched in April, 2008. Apart from his culinary skills, Marco Pierre White is well known for his various publications. His claim to fame includes White Heat, White Slave- an autobiography that was published by Paperback with a different title- The Devil in the Kitchen) and Wild Food from Land and Sea.
He even featured in the renowned television show ‘Hell’s Kitchen’ as a head chef. ‘Marco Pierre White in Hell’s Kitchen’, the accompanying book to the show was published on 23rd August by Ebury Press.
