Food Wine Sleep

Upon completion of his apprenticeship at King's Park with Ian Love, Mark worked with Chris Taylor at the Ansett International. Mark then decided to travel, working in such prestigious establishments as London's Marriot Hotel and The Dolder Grand Hotel Zurich. Mark returned to Perth working in Jessica's at the Hyatt Regency.

After a short stint back in Perth, Mark decided he wanted more from Europe, yet again working in another esteemed restaurant; Terence Conran's La Pont De La Tour, set on the River Thames.

Mark worked at the Subiaco Hotel when returing to Australia, again basing himself in Perth, however the Swan Valley then called his name and Mark began with the Vines Resort & Country Club shortly after. After four years and ran the Fish House which ad been transformed into Black Tom's by Warren Mead.

When Mark decided to return to London he worked in London's most prestigious restaurants; Hush in London's west end and the Electric Brassiere in Portobello Road, cooking for the likes of Ex President Clinton, Jerry Hall, Dustin Hoffman, George Clooney and former James Bond, Roger Moore's 70th birthday.

Mark recently worked for Sandalford Winery before returning to The Vines Resort & Country Club where he is currently redesigning many of the different menus at the Resort - feel free to drop in and taste the scrumptious food prepared by Mark & his team in their various dining venues.