Mark Sargeant
British chef
Mark Sargeant (born August 1973) is an English chef and restaurateur from Larkfield, Kent.
Early life
Born in Kent, Sargeant grew up in Larkfield, Kent and attended Oakwood Park Grammar School in Maidstone. From an early age, Sargeant's interest in food and cooking grew strongly, leading to his first work experience cooking in the kitchens of the Larkfield Priory Hotel in 1988.
Career
Having graduated from West Kent College in 1991, Sargeant landed his first professional job at Boodle's Gentleman's Club in St James, London working with Keith Podmore in 1991. During his early years as a professional chef, Sargeant also worked at several respected restaurants including the role of chef de partie at Read's Restaurant in Faversham. In 1994, Sargeant took up a position at Le Souffle Restaurant at the Hyde Park Hotel for 18 months where he then moved onto Oliver Peyton's Coast restaurant in 1996. Within the same year, Sargeant was awarded 'Young Chef of the Year'.
Sargeant first worked with Gordon Ramsay at Aubergine in 1997 before spending three years as sous-chef at Restaurant Gordon Ramsay in Chelsea from 1998 to 2001, gaining 3 Michelin Starred Awards also in 2001. He then opened the highly acclaimed Gordon Ramsay at Claridge's where he was chef de cuisine from 2001 to 2008, which earned a Michelin star in 2002. At the time of his career at Claridges, Sargeant was awarded 'Chef of the Year' in 2002.
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Vocabulary and entity names are the principal evidence signals here, because they determine the precision of every later search. The source revision retrieved here is dated Sep 11, 2026. The linked authority identifier is Q6769586. VIAF identifies the subject as 27010692. The Library of Congress control number is nr2003033708. 2 of 3 selected statements include explicit references; 0 carry qualifiers and 0 use preferred rank. The first chronological checks are 1973, 1988, 1991 and 1994.
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This entry incorporates text from “Mark Sargeant” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.