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.