Who is….
Chef Mark
Prescott ?
Prescott ?
Mark Prescott has trained and worked in restaurants around the globe, he was Head Chef of the world famous Le Gavroche in London and worked with the Roux Brothers for over 16 years. Mark Prescott brings with him a profound, unwavering skill, a vast repertoire of what’s good to eat and the knowledge of how to adapt food to its respected culinary traditions. He is recognised by some of the greatest Chefs of our time as a hard-working visionary, truly devoted to the culinary arts.
Testimonials
“Mark Prescott is probably one of the best elements ever to have worked in our kitchens...”
Mark Prescott is probably one of the best elements ever to have worked in our kitchens. He is a man of great talent who not only works very hard but is endowed with initiative and a special flair as well as being totally dedicated to his profession. Mark Prescott is a credit to his profession and has been one of the real assets of the Gavroche brigade.
“He is an expert in the classics but has a vast knowledge of world cuisines...”
During his time at Le Gavroche Mark was responsible for the day to day running of the kitchen and keeping the required standards. He not only achieved this but also brought his personal flair to the menu. He is an expert in the classics but has a vast knowledge of world cuisines. Mark started as a chef in the Roux kitchens and quickly became part of the family.
Michel Roux Jr: Le Gavroche, London
“He has shone in the finest restaurants across the country…”
Having worked alongside and followed the career of Mark since the 1980’s, I know him to be a true craftsman with a visionary style to his cooking. He has shone in the finest restaurants across the country and will continue to thrive.
John Williams: BE Executive Chef of The Ritz, London
“..the backbone of Le Gavroche, a good man to sit with and talk about food.”
Another northerner, like me, Mark has worked very hard in his life, and is a great cook. He has perhaps never had the recognition he deserves but maybe doesn’t want it. He is the backbone of Le Gavroche, a good man to sit with and talk about food.
“His professionalism has distinguished him…”
I remember with great pleasure Mark’s willingness to teach at Gualtiero Marchesi’s 3 star Michelin restaurant in Milan followed by 3 star Michelin restaurant Le Gavroche in London.
Mark’s professionalism has distinguished him, together with the compassion that he always showed to the brigades he directed, not to mention the energy and passion he transmitted. It is this indelible thing which I still carry within me to this day.
Mark’s professionalism has distinguished him, together with the compassion that he always showed to the brigades he directed, not to mention the energy and passion he transmitted. It is this indelible thing which I still carry within me to this day.
Davide Oldani Restauranteur, Milan
“Much of what I learnt from Mark
still underpins my food today…”
still underpins my food today…”
Chef Mark was the first Chef I worked under at Le Gavroche many years ago. There’s no doubt in my mind that his professional discipline and talent has inspired me throughout my career and much of what I learnt from him still underpins my food today. Seasonality, service, and letting quality produce do the talking, not the Chef.
Richard Turner: Restauranteur, Author
