Mark Best decided to become a chef because ‘it seemed a better option than working 4,000 feet underground as a mine electrician’. He and his restaurant, Marque, have since earned many awards including:

* 2007 ‘Master Chef’ (World Gourmet Summit, Singapore)
* 2006 Chef of the Year (Sydney Morning Herald Good Food Guide)
* 2006 Restaurant of the Year (Restaurant & Catering Association of Australia)
* 2003 Best French (Sydney Morning Herald Good Food Guide)

Five months after opening, Marque Restaurant was awarded two hats in the 2000
Sydney Morning Herald Good Food Guide and Best New Restaurant in Mietta’s
National Guide. The New York Times says: “Few Chefs approach French flavours with such passion and dedication. Stints with three-star demigods Alain Passard in Paris, and Raymond Blanc in England, haven’t done any harm either, and it’s impossible not to be impressed when food is this well crafted, possibly the best food in Australia.”

In 2006 Marque earned its 3rd Sydney Morning Herald Good Food Guide hat and has retained this rating since.

Visit www.marquerestaurant.com.au for more information.

Mark is teaching at Sydney Seafood School on 4 September 2010. View more details >