http://www.worldgourmetsummit.com
Print page
Mark Best
Marque Restaurant, Australia
Cuisine Style: French
Hosted at: Snappers, The Ritz-Carlton, Millenia Singapore
Winery: Château Palmer
“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.
Like his previous restaurant, Marque took the Australian culinary community by storm when it opened. It received a 19/20 rating from the Sydney Morning Herald’s Good Food Guide, was named Restaurant of the Year and Best himself was crowned Chef of the Year, all in 2006. His fame now spreads beyond Australia’s borders to culinary capitals in New York, where New York Times calls Best’s food “possibly the best food in Australia”.
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.
Like his previous restaurant, Marque took the Australian culinary community by storm when it opened. It received a 19/20 rating from the Sydney Morning Herald’s Good Food Guide, was named Restaurant of the Year and Best himself was crowned Chef of the Year, all in 2006. His fame now spreads beyond Australia’s borders to culinary capitals in New York, where New York Times calls Best’s food “possibly the best food in Australia”.