Chef Mark Best is amongst Australia’s most awarded and revered chefs. At Marque restaurant he cemented his place in the upper echelons of the global fine dining scene.
Amongst a raft of awards Marque was featured for three years running in the prestigious San Pellegrino World’s 50 Best Restaurants, commencing with the 2010 “Break-through award”. For 10 years the restaurant held 3 Hats in the Sydney Morning Herald Good Food Guide.
Chef Mark started his working life as an electrician in the gold mines of Western Australia before starting his culinary career at the age of 25.
The chef soon found his passion for French food, which in 1995 saw him open Peninsula Bistro in Balmain. In 1998, deciding to widen his study of French cuisine Mark worked at Alain Passard’s renowned three Michelin star restaurant, L’Arpége in Paris.
He followed this with time at Raymond Blanc’s, Le Manoir aux Quat’ Saison in Oxfordshire.
These experiences fuelled his desire to open Marque in 1999.
Having closed Marque in 2016 to pursue other interests, Chef Mark opened Bistro by Mark Best on the Genting Dream, operated by Dream Cruise lines sailing out of Singapore.
He is also an ambassador for AEG products Australia involved in product development & training as well as promotional activities relating to the brand.
Mark is a published author with tow books Marque, A culinary journey & Best Kitchen Basics both with Hardie Grant Australia.
See the chef in action at the BC Seafood Festival starting June 8th, check out the line up at BCSeafoodFestival
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