Mark has a 36-year culinary career, which took off after studying Hospitality Management before pivoting to focus on patisserie and confectionary. Moving to London in 1999, he joined the Berkeley Hotel, taking over the role as Head Pastry Chef. From there he joined Renaissance Hotel Chancery Court as Executive Pastry Chef in 2003, and he is currently Executive Pastry Chef at Rosewood London.
Mark has been industry recognised for his work, winning many prestigious accolades including the Award of Culinary Excellence Rising Star Award, Two Gold Awards for Sugar Show Pieces at Hotelympia, Harden’s Best Afternoon Tea of the Year, Best Contemporary Afternoon Tea in the United Kingdom for two consecutive years and the Craft Guild of Chefs Pastry Chef of The Year 2023.