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Marco Pierre White: Born in 1961, one of the most creative and innovative of English chef/restaurateurs. Known as much for his quick and fiery temper as  well as his exceptional kitchen skills. Regarded by some as the first celebrity chef and by many as the godfather of modern English cusiene. Awarded three Michelin stars, he has placed English food upon the worlds table on a par with classic haute cusiene. Educated at Allerton High School in Leeds, leaving without gaining any qualifications and so deciding to train as a chef. His career began at the Hotel St George in Harrogate, continuing at the Box Tree in Ilkley. Even today references to the Box Tree still appear on Marcos menus, ‘Box Tree Rice Pudding’ for example. He began his classical training while working as a commis chef at Le Gavroche, London, under the tutelage of Albert and Michel Roux. Albert Roux is known to refer to Marco as “my little bunny”. Next came a period with Pierre Koffman at La Tante Claire, followed by time in the kitchens of Raymond Blanc. Eventually it was time for Marco to run his own kitchen, and he did this at the Six Bells in the Kings Road, London, working closely with Mario Batali. Marco retired from kitchen in 1999, serving his final customers at the Oak Room in December of that year and returning his three Michelin stars.  He now has extensive interests in a number of restaurants, including a chain of budget Italian restaurants called ‘Frankie’s’, which he owns in partnership with jockey Frankie Dettori. His pride and joy, however, is The Yew Tree Inn, a 17th century dining pub located near Highclere in North Hampshire. He has acted as mentor to many prominent chefs in recent years, including Gordon Ramsay and Heston Blumenthal. A recent autobiography includes a photograph of Gordon Ramsay in tears, the result of Ramsay making a mistake and Marco shouting at him. When asked about making Gordon cry Marco commented "I didn't make Gordon cry, he chose to cry…" During his early career he regularly ejected customers from his restaurants if he took offence at their comments. When asked for a side order of chips Marco hand-cut and personally cooked the chips, charging the customer £25 for the honour. A young chef at Harveys, who once complained of heat in the kitchen, had the back of his chef's jacket and trousers cut open with a sharp paring knife. "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, spend time with my children and re-invent myself."
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