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“Purity of local seafood and ingredients with playful twists on New England classics”


Marcus Gleadow-Ware brings over 20 years of experience working in Michelin starred restaurants in both Europe and New York City to his role as Executive Chef of Greydon House, Nantucket, Massachusetts’ newest boutique luxury hotel. His New American cuisine repertoire highlights the purity of local seafood and ingredients with playful twists on New England classics, underscored by precision, elegance and exacting techniques, evidence of his classic European training.


Born and raised in London, Marcus grew up in a family whose convivial enjoyment of food played a central role, often expressed in expeditions around Europe with the aid of the Michelin Guide that his father “followed like a religion” and long Sunday lunches at his grandparents house. Curious about cooking as a possible vocation Marcus started washing dishes at a gastropub in the London Borough of Islington as a teenager, immediately fell in love with the unique energy of the restaurant kitchen and never looked back.


In 1995 at the age of 16, his determination earned him an apprenticeship at the world-renowned Savoy Hotel under the direction of its Swiss Maître Chef des Cuisines, Anton Edelman, eponymous with the development of the highest standards of gastronomy and kitchen practice in the luxury hotels of London.   Part of his training at The Savoy included enrollment in the prestigious Académie Culinaire de France program. The Académie Culinaire de France was founded in 1883 by Joseph Favre, a Swiss chemist living in Paris with a particular interest in food and today its members can be found all over the world from the UK to the US, to Australia. Over the course of his four years at The Savoy and The Académie Culinaire de France, Marcus was the recipient of the Eurist prize for “best young chef of year”.


Over the next decade he worked in some of London’s finest kitchens. His development as a chef took place simultaneously alongside the burgeoning Contemporary British cuisine movement that cast a critically acclaimed international spotlight on the idea of what British cuisine could be. His journey started at the luxury Michelin starred country retreat, Cliveden House Hotel, a veritable estate where he absorbed the principles of luxury dining, service and exposure to quality local and seasonal produce.  He then returned to London to be a part of the opening team at 1 Lombard Street under Executive Chef Herbert Berger, which impressively gained a Michelin star in its first year of service.  Rapidly working his way through the ranks of the brigade, Marcus continued his career next at Marco-Pierre White’s L’Escargot in London’s Soho, earning new accolades as an exceptional chef.


Curious to learn about Italian cuisine and culture he took off to Florence in 2001, landed a job after knocking on the backdoor of a restaurant near the famous Ponte Vecchio and over the course of a year immersed himself in Italian culture, cooking, wine and the joy of riding a Vespa. In 2002 he returned to London where he was part of the opening team at Andrew Thompson’s new restaurant, The Clerkenwell.  In the course of his four years with Thompson, he was named Head Chef of The Clerkenwell and participated in the launch of its sister restaurant, The Chancery. In 2006, he continued his experience at the highest level of cooking in Philip Howard’s two Michelin starred The Square, considered by many to be the best restaurant to open in London in the past 25 years.


In 2007, renowned American chef Charlie Palmer recruited Chef Gleadow-Ware to fill a key role at the original Upper East Side location of Aureole. As Senior Sous-Chef, he was an important asset in the planning and implementation of the renowned restaurant’s landmark move to the Bank of America Tower located at One Bryant Park. In 2010 Palmer anointed him Executive Chef and with that title the freedom to run the kitchen according to his personal vision and culinary style. Under his direction the restaurant maintained its Michelin star every single year. In 2015 Chef Gleadow-Ware was the commencement speaker at the Hyde Park NY campus of the The Culinary Institute of America.


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