Executive Chef, Australasia.
Mark has over 20 years experience working in the hospitality industry and and joined Unilever Food Solutions as Executive Chef for Australasia.
New Zealand born, Mark traditionally trained as a chef in his native homeland and completed his training in Australia.
Mark has gained considerable experience working in the hospitality industry. Mark has worked in a wide variety of establishments in Australia and overseas including boutique brasseries, caterers and fine dining restaurants. In fact, 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.”
Mark enjoys surfing every day; he’s a keen motorbike rider and loves spending time with his wife and two children.
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