Fergus Henderson, born on July 31, 1963, is a highly influential English chef and the founder of the renowned St. John restaurant in London. Henderson is celebrated for his "nose to tail eating" philosophy, advocating the use of all parts of the animal in cooking, including offal and other neglected cuts. This approach, rooted in traditional British cuisine, minimizes waste and demonstrates respect for the animal. He had no formal training in cooking. Before dedicating himself to the culinary world, Henderson trained as an architect.
St. John, opened in 1994, quickly gained acclaim for its simple yet innovative British dishes and was awarded a Michelin star in 2009. Henderson's influence extends beyond his restaurant; he has published several influential cookbooks, including "Nose to Tail Eating: A Kind of British Cooking," which popularized his culinary philosophy. In 1998, Henderson was diagnosed with Parkinson's disease, which led him to step back from the kitchen, but he remains an overseer and ambassador for St. John. He underwent deep brain stimulation in 2005 to improve his mobility. Henderson's contributions to the culinary arts have been recognized with the Member of the Order of the British Empire (MBE) in 2005 and the Officer of the Order of the British Empire (OBE) in 2021. He is married to fellow chef Margot Henderson, and they have three children.
