Marcus Ware is the Executive Chef of Charlie Palmer’s flagship, Michelin-starred restaurant, Aureole. Located in midtown Manhattan, Aureole sits at the base of the world’s first all-green skyscraper, One Bryant Park. Chef Marcus leads his team to strive to make the most creative and unique Progressive American dishes using only the finest of seasonal and local ingredients. Learn more about Marcus below:
Where are you from?
London, Islington, England
How long have you been working at Aureole?
7 1/2 years
How old were you when you found your cooking passion?
16 years old. I was working in a gastro pub and they asked me to help out as a dishwasher because the dishwasher didn’t show up that day. That was my introduction to the kitchen. Then they offered me a job and I later left to take an apprenticeship at London’s famous Savoy Hotel.
Do you have any hidden talents?
Playing pool and long distance cycling.
If you had to eat one thing/dish for the rest of your life, what would it be?
Eggs, because they are the most versatile of ingredients and you can do so many different things with them.
Do you have a role model you look up to?
I have a few. My father, because he is one of the most successful people in the entertainment law industry and I’d like to do the same in my industry. Philip Howard is another great inspiration on how a chef should lead the kitchen. I’ve worked with him before and he’s one of my mentors. Marco Pierre is another role model. He single handedly changed a nation’s concept on how the British looked at food and how they perceived British food to be. Paul Bocuse because he’s one of the most successful chefs in the world and is like the godfather of French cooking.
What is your dream vacation?
On a large yacht sailing in the Caribbean.
What is your favorite dish to make?
I like to prepare raw fish dishes. There is so much freedom with the different styles and textures of the fish and they go so well with so many different ingredients from all over the world. They’re also super healthy.
What is your favorite thing dish to make on the menu?
Black Cod. It was one of the first dishes I put on the menu and guests love it. It’s simple but delicious. A simple dish like this really shows how excellent something can be.
What is the first thing you learned from Chef Charlie Palmer?
Look to the future, never dwell on the past, and always find the positives.