Rising Star Chef Markus Glocker of Batard - Biography

New York, NY

May 2015

Most people won’t discover their professional destiny while working in the family business. And most summer jobs won’t yield more than some spending money and a foreboding sense of inevitable responsibility. But for Markus Glocker, Austrian-born chef de cuisine of New York’s Gordon Ramsay at The London, the summers working at his uncle’s hotel in Austria were a stepping stone to his future in cooking. No doubt the exception to the rule of meaningless summer jobs, Glocker’s experience in the front- and back-of-house at the hotel helped him discover his affinity for the culinary arts, one that he pursued all the way to culinary school in Linz, Austria.

Already showing the talent and discipline for serious art (he trained in classical music as a young boy) Glocker excelled in the kitchen, finding a new forum for the technique, discipline, harmonies, and contrasts of his musical beginnings. After graduating, Glocker took his skill set to the Restaurant Vier Jahreszeiten in Munich, where he worked as a commis chef. From there, Glocker found his first post under the Gordon Ramsay umbrella at Gordon Ramsay at Claridge’s.

The next several years of his career found Glocker leap-frogging from country to country, going from London back to Germany, where he worked at the three Michelin-starred Restaurant Eckart Witzigmann in Berlin. From there, Glocker went all the way to Chicago to work in the kitchen of Charlie Trotter’s for two years before returning to Austria to work at the two Michelin-starred Restaurant Steirereck Vienna. With an seriously cosmopolitan résumé, and having worked under enough Michelin stars to form a sizeable constellation, Glocker finally returned to the states, and back to the Gordon Ramsay group, where he brings sophistication and a melodic imagination to the menu as chef de cuisine at Gordon Ramsay at The London.

Markus Glocker of Batard takes James Beard Foundation Best New Restaurant Award, 2015.