Staying in the Kitchen has Its Rewards (Marcus Wareing Interview) (Interview‪)‬

The refined elegance of Marcus Wareing at The Berkeley in London's exclusive Knightsbridge district is a reflection of the chef who oversees its operation with exacting discipline. Marcus Wareing's meticulous attention to detail is born of his embrace of a simple philosophy: "I'm very dedicated to the kitchen because my clients value my presence in my restaurant ... rather than seeing my face on a TV screen. Thai's the most important part of what I built this business around, especially in the last fourteen months, in what has been recognized as the biggest global recession that we've ever known." It's assumed that even a chef as committed as Wareing is feeling the effects of the recession ... but he reveals something surprising: "This has been the best year in business I've ever had." How is it possible to achieve success in our dire economic times? "Because I've been here. I've looked into every nook and cranny, the business has been mine, I've done nothing differently, I've cut back on nothing. I've given my customers the most important thing, and that's value for their money." He continues, "When people come to a restaurant of this caliber they know what they're going to spend within a roundabout, ballpark figure. Everybody does their research. It's my job to make them feel like it was worth it. That's the key to success in a recession."