Executive Chef - Aureole
VIP Grand Tasting, Saturday March 16, 2013
In spring 2011, Marcus Gleadow-Ware was selected by Charlie Palmer to take command of Aureole’s kitchen. Chef Ware contributes a background of top class European skills and elegant, simple dishes with sharply focused flavors, to Chef Palmer’s flagship home of progressive American cuisine. It is Chef Marcus’s core values of culinary precision and creative purity that have brought him to the fore.
“Chef Ware is extremely committed and talented chef,” says Palmer. “His passion and dedication to the culinary arts shows on each and every beautiful dish he creates.”
Born in London, Marcus has always had an affectionate connection with the US through his paternal grandmother, a native of Charlottesville, Virginia. Marcus was raised in a family whose convivial enjoyment of food played a central role, often expressed in expeditions around Europe with the aid of the Michelin Guide. Early on, Marcus chose food as a vocation. He began his culinary career at the first opportunity, taking vacation work in a gastropub in the London Borough of Islington, the vibrant home to a rising generation of young professional gastronomes.
At the age of 16, Marcus had already learned the importance of building strong roots in the classics. His determination earned him an apprenticeship at the world-renowned Savoy Hotel under the direction of its Swiss Maître Chef des Cuisines, Anton Edelman, eponymous with the development of the highest standards of gastronomy and kitchen practice in the luxury hotels of London. While at The Savoy, Marcus enrolled in the prestigious Académie Culinaire de France program. The Académie Culinaire de France was founded in 1883 by Joseph Favre, a Swiss chemist living in Paris with a particular interest in food and today its members can be found all over the world from the UK to the US, to Australia. In the course of his studies, Marcus was the recipient of the Eurist prize for “best young chef of year”.
With the benefit of three years under the guidance of the Swiss master chef, Marcus moved on to new horizons. Over the next decade he experienced some of Europe’s finest kitchens. This journey started with the luxury Michelin starred country retreat, Cliveden House Hotel, where he took to their principles of quality local and seasonal produce. He was then lured back to London to be a part of the opening team at 1 Lombard Street, which impressively gained a Michelin star in its first year of service. Rapidly working his way through the ranks of the brigade, Marcus continued his career at Marco-Pierre White’s L’Escargot in London’s Soho, earning new accolades as an exceptional chef.
French cuisine was not Chef Marcus’s only passion though, and the cultural heights of Florence, Italy beckoned in 2001. He immersed himself in Italian culture, cooking and practices, quickly bringing his new skills back to London where he applied them at Andrew Thompson’s new restaurant, The Clerkenwell. In the course of his four years with Thompson, he was named Head Chef of The Clerkenwell and participated in the launch of its sister restaurant, The Chancery. In 2006, he continued his experience at the highest level of cooking in Philip Howard’s two Michelin starred The Square.