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MARK EBBELS, HEAD CHEF

MARK EBBELS APPOINTED HEAD CHEF OF TARRAWARRA ESTATE

 

Appointed Head Chef of internationally renowned winery TarraWarra Estate in June 2018, Mark Ebbels brings a wealth of industry knowledge and expertise following stints at some of the world’s most notable restaurants, including Michelin Starred Bacchanalia in Singapore and the United Kingdom’s famed The Fat Duck.

Born and bred in the Yarra Valley, the plant-based chef’s penchant for championing local and seasonal produce stems from growing up on his family’s vegetable farm. He recalls fond memories at home cooking hearty, country-style meals with his mother and grandmother, intuitively allowing the season to dictate dinner.

Pursuing his passion for food as a teen, Mark commenced a career in the region, including two years at Balgownie Estate where he quickly attained a reputation for his dedication and attention to detail.

In 2010 following a year as Chef De Partie at Melbourne’s Mezzo Bar and Grill, overseas ventures beckoned, and the budding chef moved to England to continue his culinary journey. Landing an opportunity at Heston Blumenthal's famed restaurant The Fat Duck in Bray, Mark worked as a chef in the development kitchen. It was here his natural ingenuity and creative flare gleamed, using traditional, as well as obscure ingredients to create unique culinary experiences in true Heston-style. 

From Bray, Mark moved to Singapore for the role of Chef De Cuisine at Bacchanalia, becoming an integral member of the team that was awarded a coveted Michelin Star in 2016.

Following his international success, Mark returned to his roots to develop his passion for plant-based cooking, summoned home by the bounties of the Yarra Valley. In search of an opportunity that aligned with his sustainable food philosophy, it seemed only fitting to head up the kitchen at TarraWarra Estate.

Continuing his and TarraWarra Estate’s commitments to championing seasonal and local produce, Mark is looking forward to letting the quarter acre on-site garden inspire his ever-changing menu.

MARK EBBELS, HEAD CHEF

MARK EBBELS APPOINTED HEAD CHEF OF TARRAWARRA ESTATE

 

Appointed Head Chef of internationally renowned winery TarraWarra Estate in June 2018, Mark Ebbels brings a wealth of industry knowledge and expertise following stints at some of the world’s most notable restaurants, including Michelin Starred Bacchanalia in Singapore and the United Kingdom’s famed The Fat Duck.

Born and bred in the Yarra Valley, the plant-based chef’s penchant for championing local and seasonal produce stems from growing up on his family’s vegetable farm. He recalls fond memories at home cooking hearty, country-style meals with his mother and grandmother, intuitively allowing the season to dictate dinner.

Pursuing his passion for food as a teen, Mark commenced a career in the region, including two years at Balgownie Estate where he quickly attained a reputation for his dedication and attention to detail.

In 2010 following a year as Chef De Partie at Melbourne’s Mezzo Bar and Grill, overseas ventures beckoned, and the budding chef moved to England to continue his culinary journey. Landing an opportunity at Heston Blumenthal's famed restaurant The Fat Duck in Bray, Mark worked as a chef in the development kitchen. It was here his natural ingenuity and creative flare gleamed, using traditional, as well as obscure ingredients to create unique culinary experiences in true Heston-style. 

From Bray, Mark moved to Singapore for the role of Chef De Cuisine at Bacchanalia, becoming an integral member of the team that was awarded a coveted Michelin Star in 2016.

Following his international success, Mark returned to his roots to develop his passion for plant-based cooking, summoned home by the bounties of the Yarra Valley. In search of an opportunity that aligned with his sustainable food philosophy, it seemed only fitting to head up the kitchen at TarraWarra Estate.

Continuing his and TarraWarra Estate’s commitments to championing seasonal and local produce, Mark is looking forward to letting the quarter acre on-site garden inspire his ever-changing menu.