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 and 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!”
