Marcus grew up in Warwickshire which is well known for its market towns, farms and incredible produce. At just 15 years old, he decided to help his father in the the kitchen in his spare time.  After carrying out simple tasks it wasn’t long before he realised it was something he could enjoy and excel at.  

At the age of 16 he began his professional career at Simpsons Restaurant in the Midlands.  He gained valuable experience and confidence whilst working at the restaurant during the day and attending the University College of Birmingham in the evening.  He then went on to win the title of ‘Midlands Young Chef of the Year’ and enjoyed the following four years working his way through the kitchen.

The following five years saw Marcus travel around the country, working with some of the Uk’s finest Chefs in Michelin starred restaurants. It was during this time he won The Gordon Ramsay Scholarship award.      

At the age of 26 Marcus launched L’Autre Pied, a small yet successful restaurant in London’s Marylebone.  The restaurant went on to receive a string of accolades and rave reviews including Square Meals ‘Best New Restaurant” spring 2008, Time out best new restaurant 2008 and was named The Good Food Guides “Up and Coming Chef” the same year.  After just 14 months the restaurant was awarded a Michelin star. 

His talents have been recognized not only in London, but also on the world's stage where he represented UK gastronomy at leading events.  Some of these events include the Melbourne Food and Wine Festival, Savour Tasmania in Hobart and Indentita Golose in Milan, where he appeared as a guest speaker representing the "Under 30" rising stars of the UK.

In 2011 Marcus took over the kitchens at Pied à Terre to head up a fantastic team of chefs, producing creative and exciting dishes that continues to delight both diners and critics alike. 

During his time at Pied a Terre the restaurant was rated number 20 in the UK by the Good Food Guide, achieved the highest possible score for the food in the Harden's survey, subsequently the restaurant was placed in the category of "extraordinary to perfection" according to Zagat. Pied à Terre held 4AA rosettes and was also rated 16th best restaurant in the UK in the Sunday Times top 100 list.  

Late 2015 Marcus assumed the position of Executive chef at oblix restaurant situated on level 32 of one of London’s most iconic buildings, The Shard.  Leading a team of 45 chefs Marcus showcases stand out dishes from the kitchen’s rotisserie, charcoal grill and wood-fired ovens, all delivered in the style of upscale, sophisticated, urban dining.