Marcus Wareing, chef patron of Marcus at The Berkeley London, talks about his role, his business interests, how he manages his time across his restaurants, the importance of the team in that process and how he manages them.
The Michelin star chef also talks about his food style, the development of the food since the restaurant opened, the demands of the customers, their expectations and his thoughts on fine dining and whether this is a feature of the past for diners.
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