Beginning his career with the Sheraton Hotel Groups where he was employed as a commis chef at the Ularu Ayers Rock resort, Mark was trained in food quality, dedication and commitment under regional Executive Chef Raj Gupta, he was then promoted to Demi-Chef of Kunia Fine Dining, serving Modern Australian cuisine.

To further his experience Mark was transferred to the prestigious Sheraton Mirage Hotel Gold Coast. A five star property located in the heart of Gold coast, honing his skills in fine dinning, café bistro and banqueting.

Upon Returning to Melbourne the food capital of Australia, Mark was employed at the Hotel Sofitel Melbourne, under the guidance of Chef Raymond Capaldi. At the Sofitel he worked in Café la on 34th, Klicks and Babalu, Mark achieved his goal of becoming a Sous Chef which gave him a taste of running his own kitchen and setting a benchmark of excellence. Mark become Chef De Cuisine at the “Australian Club” Australia’s most exclusive private club, training under Marcus Chant, former Chef of Sydney Restaurant of the Year 2001 “BANC” specialising in contemporary French cuisine, focusing on traditional techniques with a modern touch.

With the opening of RACV City Club under way Mark enthusiastically accepted the position for Executive Sous Chef at the RACV Club. Mark was brought on board to lead the kitchen team and be at the forefront of 501 opening.

Marks major achievements through his career has been the International training he received by his current employer RACV travelling to Dubai where he worked in the kitchens at the “Burj Alarab” voted the worlds only 7 star Hotel and listed in the ten top Restaurants in the World, also travelling to Bangkok “Intercontinental”, Malaysia “Sunway Lagoon Resort” and Singapore “Raffles Hotel”.

2008 raised the opportunity to host a Culinary food tour through Vietnam and Cambodia, visiting local markets, organic growers and performing Cooking classes along the way.

With his promotion to Executive chef position at the RACV City Club in 2009 he has enhanced his kitchen team to build on the high level of passion for quality food and premium ingredients.

His role as President of “Les Toques Blanches” the Victorian Executive chefs association gives him the opportunity to invest back into Industry and develop training and food initiatives to assist with the next generation of Chefs coming through.