Chef: Mark Best
Restaurant: Previously Marque, Sydney
Awards: Three Good Food Guide chefs hats (2006 – 2016)
Chef Mark Best is know for his food being flavour focussed, with technology at the service of the ingredient. Best has won many accolates across his high calibre career including Chef of the Year in the annual Sydney Morning Herald Good Food Guide, Restaurant of the Year in Australian Gourmet Traveler, Sydney Morning Herald, Time Out magazine and in the Restaurant and Catering Association’s Awards for Excellence. His restaurant Marque also featured for three years running in Worlds 50 Best Restaurants & held three Hats in the Good Food Guide for 10 years running.
Employing a wealth of culinary creativity, Best presents an exploration of contemporary French cuisine, dabbling in the latest techniques and rearranging textures and flavours to play tricks both on the eye and palate. Best conducts sophisticated experiments with his food, yet maintains a strong sense of and respect for the natural environment in every dish.
Mark Best started his culinary career at the age of 25. He commenced an apprenticeship at the Macleay Street Bistro, Potts Point, in 1990. This was the beginning of his passion for French food. In 1995 Best won the annual award for Sydney’s best young chef, The Josephine Pignolet Award. In 1998 he worked at L’Arpége in Paris, Alain Passard’s three Michelin Star Gastro Temple. He followed this with a stint at Raymond Blanc’s, Le Manoir Aux Quatre Saisons in Great Milton, UK.
Mark is a published author with ‘Marque a Culinary Journey’ & ‘Best Kitchen Basics’ published by Hardie Grant in Australia & the UK & Rizzoli International Publications in the USA. In 2016 Mark opened ‘Bistro’ by Mark Best on the Genting Dream, a luxury ship, part of the expanding Dream Cruise lines sailing out of Singapore. He now has restaurants on three ships for the line, sailing out of Singapore, Shanghai and Hong Kong.