 |
Mark has over 20 years experience working in the hospitality industry. New Zealand born, Mark traditionally trained as a chef in his native homeland and completed his training in Australia.
One of Mark’s greatest achievements to date was as the Head Chef of Milsons Restaurant, when they were awarded a ‘Chefs Hat’ in the Sydney Morning Herald Good Food Guide in 1997. He also is an assessor at Le Cordon Blue Australia, assessing industry apprentices. Mark has a real passion for food, “Food is a fantastic medium to work with, what I love about food is you can give a group of people the same ingredients and each person will create something completely different but equally as magnificent.”
When asked what he loves the most about being a Chef – “I love the diversity, and culture of the kitchen, Chef’s speak a unique yet common language, it’s a real community environment.”
|