Other
Marcus Gleadow-Ware
Michelin-starred chef
- Discipline
- Other
i. Biography
Marcus Gleadow-Ware’s work at Greydon House in Nantucket, Massachusetts, reads as the product of repetition, discipline, and time on the line. The same can be said of his period as executive chef at Aureole in New York City, which capped years of moving through kitchens in measured steps. The throughline is not speed but accumulation: each post added another layer of practical knowledge.
The Climb
Training at Académie Culinaire de France gave Marcus Gleadow-Ware a formal base, but the early kitchen lessons came from the bottom rung. He started as pot washer at Huntingdon Arms in Hemingford Road, Islington, London, a position that puts a cook inside the daily mechanics of a kitchen before any other responsibility is granted. That kind of start teaches pace, order, and how service actually holds together. The next step was apprentice at Savoy Hotel in London, moving from wash-up work into structured kitchen learning. From there, the route continued through chef at Cliveden House Hotel, chef at 1 Lombard Street, chef at L'Escargot, and head chef at The Clerkenwell. Taken together, those roles show a steady climb through London kitchens, each one adding a different view of service, organization, and control. In 2007, Marcus Gleadow-Ware crossed to New York City as senior sous chef at Aureole in New York City. By 2011, he was executive chef at Aureole in New York City. The progression reflects a cook who advanced by staying inside the work, carrying a developed method into a larger, faster setting. Today, Marcus is chef of Greydon House.
Today
At Greydon House in Nantucket, Massachusetts, the work sits in a setting that asks for precision and calm rather than excess. After years of moving between roles and kitchens, Marcus Gleadow-Ware now works from a place shaped by the same practical discipline that marked his earlier posts.
Signature
Marcus Gleadow-Ware’s signature dishes include Kabocha Squash Soup and Baked Clams with Gremolata, Spicy Sausage, and Tomato Sauce. The pair shows range without leaving the lane: one built around softness and depth, the other around layered savor and more assertive seasoning. Together, they point to a cook whose range is technique and repetition rather than display.
Profile updated July 2026
FAQ
Asked of Marcus
What is Marcus Gleadow-Ware's current role?
As of 2026, Marcus Gleadow-Ware is Chef.
Where did Marcus Gleadow-Ware train or study?
Marcus Gleadow-Ware trained at Académie Culinaire de France.
