With over 30 years in the kitchen and beyond, I’ve built a career across fine dining, mentoring, consulting, and representing some of the world’s most respected culinary traditions.
With over 30 years in the kitchen and beyond, I’ve built a career across fine dining, mentoring, consulting, and representing some of the world’s most respected culinary traditions.
Build high-performing brigades with clear standards and workflows.
Building the next generation with hands-on mentorship.
Real-world lessons, delivered on stage and in the kitchen.
For me, hospitality has always been built on passion, dedication, hard work, and continual improvement.
These standards have guided my journey and continue to influence the way I lead and support businesses today.
I began my career as a commis chef at Sheraton Uluru’s Ayers Rock Resort. Those early years took me through the Sheraton Mirage on the Gold Coast and the Sofitel in Melbourne, where I learned how great kitchens run and what it takes to deliver consistency day after day. I eventually became Chef de Cuisine at the Australian Club, a formative step that sharpened my leadership in both classic and contemporary cuisine.
I later led one of Melbourne’s largest hospitality teams as Executive Chef at the RACV City Club, overseeing more than 80 staff and apprentices. During this time I was honoured by Japan’s Iron Chefs Hiroyuki Sakai and Kenichi Chen with the title of Australian Iron Chef, and I served as President of Les Toques Blanches Executive Chefs Association (Victoria). These roles deepened my focus on team culture, standards, and the responsibility we have to lift others as we lead.
Today, I serve as National Executive Chef for Anchor Food Professionals (Oceania) and as a resident mentor with the Proud to Be a Chef program, helping shape Australia’s next generation of culinary talent through masterclasses, kitchen immersions, and industry connections. I also partner with 5 star hotels, stand alone restaurants, and hospitality businesses to deliver practical, high quality action plans that improve performance, lift standards, and create meaningful results.
Built core technique across Sheraton Uluru, Sheraton Mirage (Gold Coast) and Sofitel Melbourne.
Led a classic private‑club kitchen; refined leadership in contemporary and French cuisine at the Australian Club.
Led 80+ staff and
apprentices; instituted
training and quality
standards at scale.
Honoured by Hiroyuki
Sakai & Kenichi Chen
following international
culinary events.
Industry leadership; chef community development and elevating standards.
National apprentice mentorship; masterclasses, professional kitchen immersions
Advisory and executive oversight across operations, partnerships and training since 2019.
National recognition for culinary leadership, professional excellence, and contribution to the Australian hospitality industry.
Led immersive culinary tours across Japan, Sri Lanka, India, Thailand, and Vietnam, exploring regional cuisines, culture, and authentic hospitality experiences.
Featured on Channel 10’s My Market Kitchen, sharing culinary expertise, recipes, and professional insights.
Invited to assess prominent competitions including the Nestlé Golden Chef’s Hat Award, recognizing excellence and supporting emerging culinary talent.
Advisory for Organisations
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A key advice/opinion/statement from Mark building his credibility and his experience upholding hospitality professionalism and standards
