What Happened To Chef Marco Pierre White?

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Before Gordon Ramsay became perpetually angry on TV  and Anthony Bourdain revealed the gritty truth behind fine dining restaurants in his book, "Kitchen Confidential," Marco Pierre White was considered the original bad boy chef. Stories of the British-born, Michelin-starred restaurateur's temper range from him throwing a hot pan of risotto on a young Mario Batali's chest to making Gordon Ramsay cry. White has said he never liked raising his voice in his kitchens, but admitted to having a reputation for being very tough to work for. He started cooking at the age of 16, and by 24, he opened his first restaurant, Harveys, in London. By the time he was 33, White became the youngest and first British chef to earn three coveted Michelin stars, the highest honor a chef can receive from the tire company.

Having earned this enormous achievement so early in his career, White surely could have spent several years enjoying the recognition and fame that comes with such an award. Yet he knew the pressure to maintain those stars would further chip away at the precious little time he spent with his family. In 1999, at the age of 38, he decided to step away from the kitchen, ultimately giving his Michelin stars back to the organization. White may have retired from his executive chef position, but he didn't completely walk away from the culinary industry; he remains a large presence in it, even today.

From 1999 to 2007, Marco Pierre White stayed out of the public eye, using the time to focus on his personal life and family. Then, in 2007, he surprised his fans by appearing on "Hell's Kitchen" and later, "MasterChef Australia." White has written several biographical and recipe books and opened more than 50 restaurants across the United Kingdom, Dubai, and Abu Dhabi, which are generally more approachable and affordable than his early, Michelin-starred eateries. While he's no longer cooking, he develops all the dishes and recipes served.

In 2015, he opened a hotel called Rudloe Arms in Bath, England, a 14-acre estate he spent years restoring, which includes fruit orchards as well as a restaurant. His rise to fame was swift, and he trained several other legendary chefs, not to mention influencing countless others. Today, White is most comfortable in the countryside, far away from the 100-hour workweeks that fueled his early career and contributed to the emotional struggles and tragic details of his past. Whereas his focus was once on perfection and success, it's now centered around excellent ingredients and culinary traditions. White may not have his own podcast or 5 million Instagram followers, but chefs and foodies still look up to this modern-day icon and the mark he made on gastronomy.