Marcus Wareing, known for his role on MasterChef: The Professionals, once worked as the foul-mouthed culinary legend’s sous chef, but he was left out of Gordon’s Netflix show
Marcus Wareing (R) is perhaps best known for his role on MasterChef: The Professionals (Image: Dave Benett/Getty Images for Studio Ramsay)
Gordon Ramsay allegedly gave a blunt reply to a former employee who queried why he wasn’t featured in the chef’s new Netflix project. Marcus Wareing, perhaps most recognised for his role on MasterChef: The Professionals, once worked as the famously outspoken culinary star’s sous chef and protégé at his Aubergine restaurant in Chelsea.
Subsequently, they opened the Michelin-starred Pétrus in the Central London area of Belgravia, with Marcus taking on the position of head chef; indeed, they were reportedly so close that Gordon was best man at Wareing’s wedding.
Despite their friendship being strained by a public feud and legal fight after Wareing sought to branch out on his own and take control of the Pétrus lease at the Berkeley, they were pictured together in December 2025 as they enjoyed a meal in Notting Hill.
Gordon launched his new six-part Netflix docuseries, Being Gordon Ramsay, on Wednesday, February 18. However, despite the pair’s apparent reconciliation, Marcus has revealed that he wasn’t included.
Marcus told The Times Magazine: “I’m sad I’m not in Gordon Ramsay’s Netflix documentary. I asked him, ‘Why not?’ He said, ‘You just came to the party too late’.”
Being Gordon Ramsay follows the father-of-six as he balances family, his empire, and his latest challenge: five culinary concepts in 22 Bishopsgate, the City of London’s 278-metre skyscraper.
In other news coinciding with the release of Gordon’s docuseries, the Kitchen Nightmares star visited the BBC Radio 2 studio last month for a chat with Scott Mills, where he provided some expert culinary guidance.
He made his appearance on the Scott Mills Breakfast Show on Wednesday (18 February), where he responded to a listener’s question about cooking steak, stating that her “dad should have taught you that”.
Milly, who disclosed that her father was a butcher, requested a “fool-proof” method for cooking the “perfect sirloin”. She explained that she had attempted timing and the “pressing the base of your thumb” technique, but without success.
In reply, Gordon offered a step-by-step guide to cooking the popular dish, highlighting the importance of allowing your steak to “rest”.
He said: “Right, Milly in Portrush, first of all, take that out of the fridge literally 15 minutes before you cook it, okay? Nicely season it, a touch of olive oil, a little bit of garlic, rosemary.
“And then the hot pan needs to be absolutely screaming. You need to sear that; once it’s seared, base it, and let it rest. Do not slice it piping hot. Slicing it piping hot is gonna bleed it dry. Let your steak rest, girl.
“Please! Come on; your dad should have taught you that, as a butcher.”