Mark Sargeant is a celebrated chef who discovered a passion for cooking and cooking well, at a young age. With a natural flair and real ambition, he dedicated himself to his craft and career. Growing up in the heart of the Kent countryside, he was exposed to and experimented with the many different fresh, seasonal fruits and vegetables, and local meat and fish available. After graduating from college, Sargeant was trained in traditional British food by Keith Podmore. Working at Reads Restaurant in Faversham, Mark worked under the instruction of David Pitchford and during his three years at the restaurant, Reads gained its first Michelin Star. He next worked at Le Soufflé Restaurant, Hyde Park Hotel where he worked with Peter Kromberg. The next restaurant he worked for was called Oliver Peyton's Coast Restaurants, Mark won the Young Chef of the Year title and this was where he first met Gordon Ramsey.
Mark started working with Ramsey in 1996 at Restaurant Gordon Ramsey, he was a part of the team to open this restaurant and started out as a sous chef, during his four years at the restaurant they earnt three Michelin Stars. Mark was appointed head chef at Claridges in 2001 and stayed there for an impressive 7 years, the restaurant gained a Michelin Star and Mark won the title National Chef of the Year.
Mark instigated the opening of Ramsey's three pubs and was responsible for all of Ramsey's media activities, he co-authored his 12 books and wrote a number of columns for the Times Magazine, Olive and BBC Good Food magazines. After working with Ramsey, Sargeant opened two restaurants in Kent, the restaurant Rocksalt was named 84th best restaurant in the Restaurant Magazine Top 100 UK Restaurants, Best Restaurant in Kent and the 5th Best Restaurant by the Sea in the Times Magazine. His restaurants were awarded 2 AA Rosettes plus 4 AA stars for Rocksalt Rooms. Since 2011, Mark has collaborated with a diverse range of businesses and brands across the hospitality industry, including Royal Ascot, Knorr, Brakes, Gin Mare and American Airlines, lending his expertise to a variety of activities, from menu and brand development to ambassadorial roles and training.
How to hire Mark Sargeant
Contact the Champions Speakers Agency to provisionally enquire about hiring Mark Sargeant for your next event, today. To get in touch, simply call an official booking agent on 0207 1010 553 or email us at [email protected] for more information.
** We do not accept requests for autographs, signed merchandise, fan mail, birthday messages or any other non-commercial contact with the speakers or acts. Each speaker on the website may not have necessarily worked with Champions in the past but are known to perform such engagements within the industry.
"Thank you Mark for your fantastic hosting, the ceremony went very well and we’ve had great feedback from attending guests who have said how much they enjoyed the event, your speech and also your skilful management of proceedings.” – Andy, National Fish & Chips Awards
- 2015- Opened Morden and Lea
- 2015- Opened the Duke William
- 2015- Chef Director at The Strand Dining Rooms
- 2013- Chef Director of Plum and Split Milk
- 2012- Produced ‘Saturday Cookbook’
- 2012- Created dishes for the Royal Ascot
- 2011- Published ‘My Kind of Cooking’
- 2011- Opened his first two solo projects. Rocksalt and The Smokehouse Fish and Chips.
- 2011- Joined Canteen as a Consultant Chef
- 2009- Joined the swan Collection as Creative Director
- 2002- Awarded Chef of the Year
- 2002- Earned a Michelin Star
- 2001- Head Chef at Gordon Ramsay at Claridge
- 2001- Gained 3 Michelin Starred Awards
- 1998- Sous Chef at Restaurant Gordon Ramsay
- 1996- Awarded Young Chef of the Year
- 1996- Worked for Oliver Peyton’s Coast Restaurant
- 1994- Worked for Le Souffle Restaurant
- 1991- Graduated from West Kent College
