Mark joined TarraWarra Estate in June 2018, completing a circle in his career.

Born and bred in the Yarra Valley, the plant-based chef has a penchant for championing local and seasonal produce that 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 Mark moved to England to continue his culinary education. Landing an opportunity at Heston Blumenthal’s famed restaurant The Fat Duck in Bray, Mark spent two years as a chef in the development kitchen. It was here his natural ingenuity and creative skills were honed, 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 the Yarra Valley, applying his depth of knowledge, creativity and experience to the produce of his home. His sustainable food philosophy aligns well with the core values of TarraWarra and our commitment to maintaining the land for future generations.