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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 > 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, and how hard work, dedication and passion is always recognised and rewarded.

As a result, he is currently in New York on a 6 month training programme in a 3 Michelin starred kitchen, to learn more about produce and pick-up new techniques, to bring back with him and apply to our kitchens.

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 describes The Gilbert Scott kitchen as calm and slick, and enjoys applying the traditional methods of cooking to classic recipes.