Christchurch, New Zealand
I wanted to be a Chef from a very young age and I have now been cooking for 19 years professionally.
After gaining my qualifications, I left New Zealand to travel and landed in the UK, where I spent 3 years working at various venues.
In 2006, I moved to Australia, working at The Tilbury Hotel before moving to Applejack Hospitality.
In May of 2016, I started at Bistro Moncur and took over as Head Chef in September.
Bistro Moncur is a 27-year-old institution and my role involves balancing between the traditional that makes it such an iconic Sydney dining venue, with keeping the food offering relevant to current customers’ taste.
Using the finest produce, in particular Australian Beef, fruit and vegetables and fresh New Zealand and Australian seafood, I am proud to call Bistro Moncur my home.
Have you always wanted to be a Chef?
Yes, it was profession that started to gain a lot more attention when I was leaving school. Chefs like Gordon Ramsay were beginning to make a name for themselves.
How would you define your style?
Classical French Bistro
What is your feature flavour these days?
Great Australian Beef
Precise measurements. Use the metric system!
Your greatest culinary influence:
What do you love about this business?
It is dynamic, exciting and comes with challenge after challenge that when we pull
together as a team, is very fulfilling.
An ingredient you can’t live without
Salt and good butter
Most ‘eyebrow-raising’ menu item?
Tripe always gets a funny look from people
My Chefs would probably say something involving seafood and pork.
For Mark's classic creme brulee recipe, click here!
Staying true to French tradition and delivering a refined dining experience, Bistro Moncur Woollahra is an institution on the Sydney culinary scene. Located on Queen Street in the Woollahra Hotel, this classic bistro has a long-established menu with guests returning regularly to enjoy old favourites, new specials, premier wines and an ever-evolving cocktail list. With a marble bar, light-filled dining space and black and white wall murals, this elegant venue dishes up enticing entrees such as French onion souffle gratin; before mains like grilled sirloin with café de Paris butter, broccoli and almonds – best enjoyed with a glass of Yarra Valley Pinot Noir. Finish sweetly with a decadent dessert of enrobed chocolate and vanilla mousse, almond nougatine and coffee ice cream. Bon appetit!