Marcus Wareing, known for his role on MasterChef: The Professionals, once served as the foul-mouthed culinary icon’s sous chef, but he was left out of Gordon’s Netflix series
Gordon Ramsay issued a blunt response to a former employee when he questioned why he wasn’t included in the chef’s new Netflix venture, it has been claimed. Marcus Wareing, perhaps best known for his role on MasterChef: The Professionals, once served as the foul-mouthed culinary icon’s sous chef and protégé at his Aubergine restaurant in Chelsea.
Later, they launched the Michelin-starred Pétrus in the Central London district of Belgravia, with Marcus assuming the role of head chef; indeed, they were reportedly so close that Gordon was best man at Wareing’s wedding.
Although the pair’s friendship was tested 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 released his new six-part Netflix docuseries, Being Gordon Ramsay, on Wednesday, February 18. But, despite the pair’s apparent reconciliation, Marcus has disclosed 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 documents the father-of-six as he juggles family, his empire, and his newest challenge: five culinary concepts in 22 Bishopsgate, the City of London’s 278-metre skyscraper.
In other news that coincided 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 offered some expert cooking advice.
He made his appearance on the Scott Mills Breakfast Show on Wednesday (February 18), where he addressed a listener’s query about cooking steak, declaring that her “dad should have taught you that”.
Milly, who revealed that her father was a butcher, asked for a “fool-proof” approach to cooking the “perfect sirloin”. She explained that she had tried timing and the “pressing the base of your thumb” technique, but without success.
In response, Gordon shared a step-by-step guide to cooking the much-loved treat, pointing out 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.”
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