About
Mark (Chef / Director) Epicure Elite.
Epicure Elite’s chef director Mark has always loved 3 things in life: Food, Wine and Travel.
It is on this basis that the company Epicure Elite was formed and continues to operate.
Chef Mark’s career began in Australia in the mid 90’s with Crown Casino in Melbourne, Mark worked with an array of international chefs before moving to Crown Resort Casino in Perth. This is where he won numerous medals at Salon Culinaire and ultimately the Western Australian Apprentice of the year award.
The millennium saw Mark invited to work at the 2000 Sydney Olympics. On completion and hungry for international experience, Mark moved to London where he continued to work for a number of the city’s top 5-star hotels and Michelin-rated chefs over a 10-year period.
In 2010 it was time for a change and he began a journey overseas which saw him working for 5-star hotels at Executive Chef level in Russia, Thailand and Africa over the course of the next 5 years.
Returning to London in 2015, he once more took an Executive chef position in a 5-star hotel where he continued to evolve his cuisine using his international experience.
After two and a half years back in London, Mark received a call one day asking him if he was interested in becoming a private chef. When Mark was invited to see the opportunity, there were no second thoughts and he made the move to become the private chef for the Duke and Duchess of Northumberland.
Following this Epicure Elite was formed. Over the next 5 years, Mark frequently traveled, working around the world privately for various UHNW individuals, celebrities and royalty.
In Argentina Mark staged pop ups at Relais & Chateaux properties and various top wineries. During this time Mark also worked a number of harvests with some of Argentina and Spain’s top wine producers.
After 6 years with the Duke and Duchess of Northumberland, Mark now works between the UK and Europe in particular France. Mark is in the process of developing his own small winery in the Ribeira Sacra region of Spain, where he hopes to continue with his love of food and wine.