Born and raised on a sheep farm in New Zealand Mark cultivated his affinity for the basics; cooking from scratch.
Mark ignited his passion for cooking at the young age of 16 when he decided to forego his formal schooling to work at a slaughterhouse. This experience established the foundation that would later become the backbone of his culinary career.
Curious to see the world, Mark's journey continued around the globe. He now draws his creative inspiration from the roots of the cuisines closest to his heart-- influences from New Zealand, Australia, Japan and New York.