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Contents • • • • • • • • • • • • • Early career [ ] White was the third of four boys born to chef Frank White and Maria-Rosa Gallina, an emigrant from. White left in Leeds without any qualifications and decided to train as a chef, initially at Hotel St. George in Harrogate and then at the in. Aged 16, he went to London with '£7.36, a box of books and a bag of clothes', and began his classical training as a with and at. He continued his training under at, moving to work in the kitchen of at, and later with of Chez Nico at Ninety Park Lane.

He then branched out on his own, working in the kitchen at the Six Bells public house in the with assistant. Halo usb drive. In 1987, White opened in, London, where he won his first almost immediately, and his second a year later. He won the Newcomer Award at the 1987, run by magazine. He later became chef-patron of in the dining room at the former Hyde Park Hotel, where he won the third Michelin star, and then moved to the Oak Room at the.

In 1994, at the age of 33, White became the first British chef to be awarded three Michelin stars and also the youngest in then Michelin history. His record was superseded by in 2002, who achieved three stars at the age of 28.

Although White worked for seventeen years to pursue his ambition, he ultimately found that, in spite of his accomplishments, recognition and fame, his career did not provide him with adequate returns in his personal life. So, in 1999 he retired and returned his Michelin stars. 'I was being judged by people who had less knowledge than me, so what was it truly worth?

I gave Michelin inspectors too much respect, and I belittled myself. I had three options: I could be a prisoner of my world and continue to work six days a week, I could live a lie and charge high prices and not be behind the stove or I could give my stars back, spend time with my children and re-invent myself.' During his early career in the kitchen, White regularly ejected patrons from his restaurants if he took offence at their comments. When a customer asked if he could have a side order of chips with his lunch, White hand-cut and personally cooked the chips, but charged the customer £25 for his time.

A young chef at Harveys who once complained of heat in the kitchen had the back of his chef's jacket and trousers cut open by White, wielding a sharp paring knife. White once made cry when Ramsay worked for him in Harveys early in Ramsay's career. 'I don't recall what he'd done wrong but I yelled at him and he lost it. Gordon crouched down in the corner of the kitchen, buried his head in his hands and started sobbing.' Retirement [ ]. 'Marco's'; a restaurant at the,.