Marcus Eaves

The Climb

Marcus Eaves built his career through the standard ladder of serious kitchen work: training first, then repetition, then responsibility. Myton School, Stratford Upon Avon College, and University College Birmingham gave him the technical base; Simpons Restaurant (1997–2001) gave him the first sustained stretch of service as Chef de Partie. That sequence matters in trade terms. It shows a progression shaped less by noise than by the daily mechanics of the pass, the section, and the work required to hold them together. The next stages followed the same disciplined pattern. Restaurant Lettonie (2001–2002), John Burton Race at The Landmark Hotel (2002–2003), Pied a Terre Restaurant (2003–2004), and Hibiscus Restaurant (2004–2005) each marked a step up in responsibility, from Chef de Partie to Senior Sous Chef. Returning to Pied a Terre Restaurant as Senior Sous Chef (2005–2007) shows a chef trusted with more than service speed: judgment, section control, and the ability to keep a brigade moving under pressure. Leadership came through the same route. L'Autre Pied Restaurant (2007–2011) placed Eaves in the combined role of chef and director, followed by a return to Pied a Terre Restaurant as chef and director (2011–2015). Oblix Restaurant at The Shard (2015–2023) extended that remit at a larger scale, and The Birley Clubs has held his current Executive Chef post since 2023. The titles change, but the throughline stays plain: long service in demanding kitchens, with each move adding scope rather than breaking from what came before.

Today

At The Birley Clubs, Marcus Eaves works from a brief that balances classic and experimental cooking with carefully selected seasonal ingredients. That combination fits a chef whose career has been built inside technically demanding operations: the classic side keeps the work legible, while the experimental side allows room to adjust without losing structure. Seasonal produce sits at the center of that approach, not as decoration but as the anchor for timing and menu discipline. The trajectory reads as steady accumulation rather than reinvention. Myton School, Stratford Upon Avon College, and University College Birmingham established the base; Simpons Restaurant Lettonie, John Burton Race at The Landmark Hotel, Pied a Terre Restaurant, Hibiscus Restaurant, L'Autre Pied Restaurant, Oblix Restaurant at The Shard, and The Birley Clubs trace the line of a kitchen career measured in repetition, service, and earned authority. The pattern is clear enough without embellishment.

In Their Words “It was April 2011, a restaurant called Les Pres d’Eugenie, south west, France.” “After six months I was promoted to the chef’s assistant.”

Recognition

His honors include a Michelin star.