Mark Best

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 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 his next restaurant, Marque.
Marque Restaurant is a distillation of his hard work, experience & dedication.

Five months after opening Marque Restaurant was awarded Two Hats in the 2000 Sydney Morning Herald Good Food Guide

What the media have said:
The Sydney Morning Herald Good Food Guide 2007
Score: 18/20, 3 'Chef Hat' Rating, and a 'Wine Goblet' for outstanding Wine List “It's the party city's most intellectual restaurant... rarely do you find such a brilliant combination of brains and beauty”/
The Sydney Morning Herald Good Food Guide 2006
Score: 19/20, 3 'Chef Hat' Rating, and a 'Wine Goblet' for outstanding Wine List “Mark Best experiments with the art of surprising your mouth and your mind but never loses sight of his classic techniques or clientele... It's all so extraordinary that you can't wait to tell someone!”
LA Times – Irene Virbila “...this guy can really cook. It was magic! ...Marque has a savvy wine list and excellent wine service, but the real pleasure of the restaurant was the highly personal food.”
New York Times – R.W.Apple “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!”

awards so far:
• 2001 17/20 Two Hats Sydney Morning Herald 'Good food guide'
• 2001 National Finalist for 'Restaurant of the Year' 'Australian Gourmet Traveller'
• 2002 17/20 Two Hats Sydney Morning Herald 'Good food guide'
• 2003 'Best French Restaurant' Sydney Morning Herald 'Good food guide'
• 2004 18/20 Three Hats Sydney Morning Herald 'Good food guide'
• 2004 'Best French' Sydney Morning Herald 'Good food guide'
• 2005 18/20 Three Hats Sydney Morning Herald 'Good food guide'
• 2006 19/20 Three Hats Sydney Morning Herald 'Good food guide'
• 2006 'Chef of the Year' Mark Best Sydney Morning Herald 'Good food guide'
• 2006 'Restaurant of the Year' Restaurant & Catering Association of Australia
• 2007 'Master Chef' World Gourmet Summit, Singapore
• 2007 National Finalist for 'Restaurant of the Year' 'Australian Gourmet Traveller'
• 2008 18/20 Three Hats Sydney Morning Herald 'Good food guide'
• 2008 National Finalist for 'Restaurant of the Year' 'Australian Gourmet Traveller'
• 2009 18/20 Three Hats Sydney Morning Herald 'Good food guide'
• 2009 Finalist for 'Restaurant of the Year' 'Australian Gourmet Traveller' Rated 6/100
• 2009 Restaurant of the Year Time Out Sydney Food Guide
• 2010 18/20 Three Hats Sydney Morning Herald 'Good food guide'
• 2010 'Chef of the Year' Mark Best Sydney Morning Herald 'Good food guide '
• 2010 Finalist for 'Restaurant of the Year' 'Australian Gourmet Traveller' Rated 2/100
• 2010 invited to participate at Madridfusión
• 2010 'Restaurant of the Year' Restaurant & Catering Association of Australia

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Ian Burch

Ian, at the age of 18, started his five year apprenticeship at The Houses of Parliament in Westminster, catering for up to 4000 covers in ten separate areas. During this time, Ian completed two years of practical work and exams at the respected Westminster College in order to become a qualified pastry chef. During his apprenticeship at The Houses of Parliament, Ian also worked at Spencer House in St. James St London, a highly exclusive fine dining venue privately owned and operated by Lord Rothschild.
After qualifying, Ian moved to Truffles Patisserie in Windsor for five years. An award-winning patisserie situated in affluent Surrey, Truffles serviced hotels and restaurants in the Berkshire area as well as the general public. Ian then moved to the historic Sheraton Park Lane in London's Piccadilly for two years working in a large banqueting kitchen, servicing two restaurants and a ballroom. After this invaluable experience, Ian moved to the opulent Bentley Hotel in South Kensington under executive chef Andrew Turner in the restaurant 1880. This exclusive 64-bedroom boutique hotel achieved runner up in the Caterer and Hotel Keeper Guide restaurant of the year competition 2004. Ian remained at The Bentley for two years where, on top of his pastry chef responsibilities, he was involved in a substantial amount of media work and educating. During this time Ian was also fundamental in training some of the new apprentices at Jamie Oliver's group flagship Fifteen restaurant, Fifteen London.

Ian has consulted for various high-end hotels and restaurants in London and the United Kingdom and has been involved with The Craft Guild of Chefs U.K. It was in 2006 that Ian was honoured by the guild with the prestigious UK Pastry Chef of the Year Award. This award was testament to Ian's drive and talent throughout his career.

It was late in 2006 that Ian made the move from the UK to Australia. Ian has helped George Calombaris achieve great success as his pastry chef at The Press Club Restaurant and Bar. He has also been involved in consulting for The Press Club's newest venues, Maha Bar & Grill and Hellenic Republic. Ian is currently consulting for Sofitel Hotel Melbourne's No.35 restaurant.

AWARDS AND ACHIEVEMENTS
2005 – Gold Medal for best in class, Bedford Food and Wine Festival
2006 – Pastry Chef of the Year, Craft Guild of Chefs
2006 – Gold medal for best in class for afternoon tea pastries at Hotel Olympia
2006 – Gold medal in craft guild salon display

Ian has judged for prestigious competitions including Young Chef of the Year and live demonstrations on modern dessert techniques.
He has been a guest at The World Food Summit in Singapore and is a regular contributor to the Melbourne Food & Wine Festival.
Ian is a member of the Patisserie Advisory Board at William Angliss TAFE – aimed at promoting skills in young chefs and improving the curriculum
Ian is also a team member in the Craft Guild of Chefs culinary team.

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Cath Claringbold

Cath is renowned for her fresh, modern approach to Mediterranean, Moroccan and Middle Eastern cuisine. She has trained with some of the finest chefs in Melbourne, including Stephanie Alexander, Jacques Reymond and Greg Malouf and owned and operated many successful restaurants' including mecca and the hugely popular Mecca Bah in Melbourne, Brisbane and Canberra.

Cath currently consults to the restaurant industry and regularly demonstrates her much loved dishes at classes and events nationally, she is also regular contributor to The Age Good Weekend magazine.

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Robert Erskine

Robert started when French classical cookery was the prominent cuisine in Australia, Robert worked in Melbourne and completed his apprenticeship, focusing in Pastry. Finding limits to expand his knowledge he travelled to Europe working in London. Grosvenor House and Buckingham Palace, proved a place to satiate his craving to learn from experts. At this time London was reinventing food and Nouvelle cuisine was all the rage. Robert Opened his own restaurant, Holywells, in St Albans north of London, featuring this acclaimed cuisine and quickly won many accolades including a red AA star and was well recommended in the new Michelin guide. Following a successful sale he opened Brubecks in London, a Cellar jazz restaurant focusing on local produce and cuisines of the world.

Returning to Australia Robert worked in various establishments as Executive chef, until opening Lossiemouth Restaurant in Point Lonsdale with his partner in work and life. They operated this for 7 years, offering a daily changing menu that was challenging at times.

Cooking became corporate when he took a position in sales of technological equipment for the industry. This led to operating his own company which specializes in cutting edge machinery for the chef and household. During this time Robert has been active in sponsoring young chefs to further their knowledge by travelling overseas to learn more. In 2006 he was president of the Australian team at the Coupe de Monde cook off in Singapore where the team won bronze medal and went on to France to compete in the world cup. Australia came 12th in the world.

Robert believes passionately in the technological future of the industry and with the skills he has learned over a lengthy career he wishes to pass on the traditions of his craft and the future of cooking to both households and industry.

2010 sees Class, a dream come true

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Leigh Hudson

Leigh has been recognised as Australia's number 1 knife authority, Leigh is an advocate for the superior qualities of Japanese steel. With a knife collection spanning well over 200 blades, Leigh is a true knife fanatic and his enthusiasm for creating the ultimate edge is quite contagious. After having training extensively with Master Knife Sharpeners in Japan, Leigh currently runs knife skills and knife sharpening lessons for professional chefs, gourmands and foodies.
With over 20 years in hospitality, Leigh has an intimate understanding of the industry and is regularly sought after by many chefs for advice on buying the best knives for the rigors of the professional kitchen.
For details call 0419 334 814

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Darren Purchese

Darren is one of the most respected pastry chefs working in Australia today. With a wealth of talent and experience Darren produces innovative desserts and cutting edge patisserie using modern and fresh techniques.

Having worked in kitchens across England and France, Darren further developed his talents at the legendry Savoy Hotel in London, under the tutelage of Mâitre Chefs de Cuisine, Anton Edelmann. After three successful years, Darren made the move to the prestigious Goring Hotel in London as head pastry chef where he further enhanced his reputation for innovative desserts.

Darren joined forces with executive chef Andrew Turner at the award winning 1837 restaurant at the five-star Raffles Browns hotel in Mayfair in 2002. The restaurant was seen as one of the finest in the capital winning Time Out restaurant of the year in 2003 and Harden's restaurant of the year a couple of months later.

Darren made the switch to the opulent five-star deluxe Bentley Hotel in London's Knightsbridge as Executive Pastry Chef and the restaurant immediately won plaudits. During his time at The Bentley, Darren was presented with an Acorn Award by the Hotel & Caterer Magazine, awarded annually to the most promising young persons in the UK hospitality industry.

Since arriving in Australia in 2005, Darren joined Shannon Bennett's team at Vue de monde and helped the restaurant win an unprecedented two consecutive restaurant of the year awards from Gourmet Traveller and three chef's hats in The Age Good Food Guide. Darren also helped implement and operate the successful Bistro Vue and Café Vue businesses.

Darren has enjoyed stints at Fenix and The Press Club restaurants in Melbourne and at Bennelong restaurant at Sydney's Opera House.
Darren has twice been a finalist in the UK National Dessert of the Year competition. He has created and produced stunning desserts and celebration cakes for many luminaries, including the Royal Family. Similarly, numerous state banquets and Embassies have enjoyed his creations. He has cooked in the Royal Palace and parliament in Kuwait, demonstrated his skills in Japan and won many awards for his talent and professionalism.

AWARDS & ACHIEVEMENTS
UK Dessert Of The Year Runner Up – 1999
London Afternoon Tea Pastries Award – 1998
UK Dessert Of The Year Finalist – 2001
Acadamy Of Culinary Arts Award Excellence Finalist – 1999 and 2001
Caterer & Hotelkeeper Acorn Award – 2004
UK Sherry Chef Of The Year Runner Up – 2005

Darren has been a guest judge in many prestigious competitions. He is a regular contributor to the Melbourne Food & Wine Festival each year and a guest at World Food Summits & Festivals.
Darren is a member of the Patisserie Advisory Board at William Angliss TAFE – aimed at promoting skills in young chefs and improving the curriculum.

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