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Mark Cooper

Born:

Sydney.

History:

I started my culinary career in a French fine dining restaurant, accompanied by a function centre and large scale outside catering. The real training began at The Four Seasons Hotel in Sydney under Serge Dansereau - high end produce and at the time the best restaurant in the country, working alongside Chefs from all over the world.

My first Executive Chef role was at a Relaix Chateau property in Southern Highlands, NSW, followed by a move back to a Sydney restaurant before another move to a Japanese Hotel Group in Auckland.

The next chapter was a holiday to Adelaide and within a few months a decision to stay in Adelaide. I then progressed through hotels and restaurants and was presented an opportunity to move to the Great Ocean Road and manage a 40-seat fine dining restaurant with my wife.

A return to Adelaide a few years later, back into hotel Executive Chef roles and a new opportunity for growth in Kakadu, NT. It was a great experience and we won best tourism restaurant. As the children grew, we moved back to Adelaide and I was Executive Chef of Spoon by Aramis in Gouger Street, which won best new restaurant.

The next role began two years later and I became Executive Chef of MorphetVille Racecourse overseeing large scale events, for a decade.

Now, I am six months into a new chapter at Serafino - great wine, great produce and near to my home beach.

Have you always wanted to be a Chef?

I went through many changes early in life from professional football to food technology at university. I trialled for a day as an apprentice (12-hour shift) and never looked back - I was hooked.

How would you define your style?

Global cuisine.

What is your feature flavour these days?

The natural flavour of each ingredient and not overworked.

Obsessive-compulsive about?

Flavour, process, consistency, hygiene and no shortcuts.

Your greatest culinary influence:

Stephanie Alexander, David Thompson, Daniel Humm and Tetsuya.

What do you love about this business?

Freedom to do what I love.

An ingredient you can’t live without?

Extra virgin olive oil and sea salt.

Signature dish:

Currently kombu-cured ocean trout, Spencer Gulf prawns, soba noodles, wasabi, sake, bonito and dashi; or peppered SA venison backstrap, parsnip, raw local honey, cavalo nero and Serafino Fortified Tawny.

Where do you see yourself in 5 years’ time?

I live by the beach and work in the vines - not moving anywhere.

Serafino Restaurant

Discover the beauty of McLaren Vale at Serafino, a winery, restaurant and accommodation venue nestled among 200-year-old gum trees, lakes and rolling hillsides. The largest venue space in McLaren Vale, Serafino is an ideal location for weddings, functions and intimate occasions, with an onsite winery and cellar door adding to the experience. From a carefully crafted menu of Modern Italian-Australian fare created using seasonal produce, begin with seared venison, honey, celeriac, baby pear, currants and brassica, or scallops with pork belly snippets, spiced carrot and chermoula. Move on to mains of massaman beef curry with garlic roti, water spinach, mango yoghurt lasse, jasmine rice and jackfruit sambal; finish with a dessert of double chocolate mousse, ganache, orange and brownie.

ARTICLES

Mark Cooper

Serafino Restaurant

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