Subscribe to newsletter
August 20, 2019 welcome [member login]
Allam & McGuinness
Anthony Puharich
Anup Arora
Jonathan Barthelmess
Barthelmess/Davidson
Martin Benn
Mark Best
Martin Boetz
Boetz and Taylor
Boetz and Herbert
Glenn Bowman
Frank Camorra
O Tama Carey
Amy Chanta
Silvia Colloca
Natalie Conti
Serge Dansereau
Denis Daubry
Joshua Davidson
Ben Davidson
Holly Davis
Gianluca Donzelli
Rodney Dunn
Eadie & Durrant
Eggert and Whiteman
Elliott-Howery/Spindler
Alex Elliott-Howery
Oscar Espinosa
Matthew Evans
Peter Evans
Colin Fassnidge
Emma Ellice-Flint
Vincent Gadan
Peter Gilmore
Lorraine Godsmark
Ben Greeno
Analiese Gregory
Phillippa Grogan
Sophie Hansen
Damian Heads
Herbie Hemphill
Alex Herbert
Stephen Hodges
Colin Holt
Dan Hong
Nhut Huynh
Belinda Jeffery
Mark Jensen
Alex Kearns
Matthew Kemp
James Kidman
Grant King
Peter Kuruvita
Kylie Kwong
John Lanzafame
Anthea Leonard
Poh Ling Yeow
Alastair Little
Valli Little
Gregory Llewellyn
Ross Lusted
Hassan M’Souli
Kumar Mahadevan
Greg Malouf
Stefano Manfredi
Stefano Marano
Andrew McConnell
Mike McEnearney
Lyndey Milan
Milgate & Abrahanowicz
Sam Miller
Phillip Mitchell
Monday Morning Club
Michael Moore
Matt Moran
Sean Moran
Victor Moya
Lauren Murdoch
Justin North
Ricky Ocampo
Mitch Orr
Pavoni & Moya
Alessandro Pavoni
Dan Pepperell
Paul Pereira
Damien Pignolet
Giovanni Pilu
Pilu & Pavoni
Pilu & Zamboni
Sean Prenter
Tiw Rakarin
Michael Rantissi
Adrian Richardson
Danny Russo
Brent Savage
Dietmar Sawyere
Marly Schimmelschmidt
Ben Sears & Eun Hee An
Shek and Cheong
Frank Shek
Somer Sivrioglu
John Susman
Gabriele Taddeucci
Darren Taylor
Frank Theodore
Kirsten Tibballs
David Tsirekas
Jeff Turnbull
James Viles
Joanne Weir
Clayton Wells
Alistair Wise
Nicholas Wong
Stanley Wong
Matteo Zamboni
Federico Zanellato
Adriano Zumbo

Mark Best

Mark Best

Mark Best started by discovering the stoves accidentally and ended up becoming an unquestionable symbol of the new Australian Cuisine. His perseverance and his ‘eternal dissatisfaction’ (as he calls it himself) are the vitamins for his spectacular personal development.

Mark Best started his working life as an electrician in the gold mines of Western Australia before starting 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 the fourth year of his apprenticeship he was awarded the Josephine Pignolet Award for ‘Best Up and Coming Chef’ in NSW.

In 1995 with wife Valerie Best, he opened his own restaurant, Peninsula Bistro, Balmain, which soon developed a strong local following and rave critical acclaim. During this time he decided to further his study of French Cuisine in France. 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. His time overseas fuelled his desire to open Marque.

‘Few Chefs have stayed at the front of contemporary cuisine with such consistent results’ - Australian Gourmet Traveller 2014 guide, 2013 Australian Gourmet Traveller 3/100, Australian Restaurant Guide 2013 Sydney Time Out 5 star review, 2013 Sydney Morning Herald Good Food Guide Awards 10th consecutive 3 Hats Awarded, 2012 Australian Gourmet Traveller Restaurant of the Year, 2011 Restaurant of the Year, Sydney Morning Herald ‘Good Food Guide’ 2010 ‘Chef of the Year’ Mark Best, SydneyMorning Herald Good Food Guide, 2010 Finalist for ‘Restaurant of the Year’, Australian Gourmet Traveller Rated 2/100, 2010 ‘Restaurant of the Year’ Restaurant and Catering Association of Australia, 2010 San Pellegrino and RestaurantMagazine, UK Top 50 “Break through award”.