Mark Best
Marque Restaurant, Australia
Winery: Château Palmer
Cuisine Style: French
Hosted at: The Ritz-Carlton, Millenia Singapore
“Good cooking is about what you leave out, not what you put in”
That is a summary of Mark Best’s culinary philosophy. Embarking on this path in 1990, Best opened his own restaurant 5 years later to rave reviews and a loyal following. Despite such strong recognition for his talents, Best decided to further his study of French cuisine at its birthplace, France. Working at legendary restaurants like Alain Passard’s L’Arpège and Raymond Blanc’s ‘Le Manoir Aux Quatre Saisons’ in UK, he concluded his experiences and opened Marque, his next restaurant.
That is a summary of Mark Best’s culinary philosophy. Embarking on this path in 1990, Best opened his own restaurant 5 years later to rave reviews and a loyal following. Despite such strong recognition for his talents, Best decided to further his study of French cuisine at its birthplace, France. Working at legendary restaurants like Alain Passard’s L’Arpège and Raymond Blanc’s ‘Le Manoir Aux Quatre Saisons’ in UK, he concluded his experiences and opened Marque, his next restaurant.
