Mark always knew he wanted to be a chef, a life-long passion for food and a burning desire to learn continues to drive his 17-year career. Mark brings to the table both his hands-on and technical training as well as experience in great restaurants around the world and onboard incredible motor yachts.
Mark believes there’s always a different method, cuisine or cooking art to learn and his transition through the Baillie Lodges portfolio has enabled him to explore new techniques. At Longitude 131° Mark had the opportunity to produce fine Australian cuisine inspired by indigenous ingredients; now he’s embracing the local flavours and tropical produce available in North Queensland.
Gaining new skills and applying the knowledge he already has, Mark creates exciting menus that are a celebration of the superb regional produce.
‘17 years in the game I’m still cooking, I’m still learning and I’m still loving it’, Mark said. When relaxing outside of the kitchen Mark loves to kick back with his family. ‘Early morning walks along the pristine coastline with the wife and pups, followed by a meander through the local markets is one of my favorite ways to start off my weekend’, he said.