Born in Lancashire, Marcus Wareing trained at Southport College where he completed a 3 year City and Guilds Catering course. His restaurant career started at The Savoy when he was just eighteen and from there he moved to Le Gavroche to work alongside Albert Roux. Between 1991 and 1993 Marcus was able to enhance his expertise in classic French cooking in various hotels and resorts including The Point outside New York, The Grand Hotel in Amsterdam with Albert Roux and Gravetye Manor in West Sussex.

It was in 1993 that Marcus embarked on a career now spanning almost ten years of working alongside Gordon Ramsay since taking the position of Sous Chef at the newly opened Aubergine which went on to win two Michelin stars within three years of opening. During this time he was awarded the Restaurant Association's Young Chef of the Year. Marcus then went to work at the two Michelin-starred Restaurant Guy Savoy in Paris. 1996 saw Marcus return to London to open L'Oranger with Gordon Ramsay. In March 1999 and with the backing of Gordon, Marcus opened Pétrus at its original site in St James' and within seven months it had won a Michelin star. 2001 saw the restaurant named AA Restaurant of the Year 2002 and rated 2nd place for highest quality of food in Zagat Guide 2002 as well as Hotel and Restaurant best French Restaurant of the year.

2003 was equally successful for Marcus as Pétrus was awarded the AA's ultimate accolade of 5 rosettes and Marcus voted the CATEYS Chef of the Year. It was also the year that Marcus brought The Savoy Grill back to its former glory which has since achieved its first Michelin star. This was followed by Pétrus' move to its new site at The Berkeley Hotel and the launch of Banquette, the upstairs restaurant over The Savoy Grill, which is Marcus' unique take on an American diner.

2004 saw Marcus voted Restaurateur of the Year at The Tatler Restaurant Awards. Later that year Marcus was involved in the launch of 'The Cook's Book', writing a foreword and an individual section for this one-stop cooking reference offering practical answers to all the questions any home cook could ask.

In 2006 Marcus appeared as a finalist on BBC2's 'Great British Menu', cooking his custard tart dessert for the Queen's birthday celebration.

2007 was another successful year for Marcus. In January Marcus received his second Michelin star for Pétrus. April saw the publication of Marcus’ first book ‘How to cook the perfect…’ by Dorling Kindersley. Marcus has also recently appeared on the second series of BBC2’s Great British Menu and popular weekend cookery programme, Saturday Kitchen.