Mark Best’s road to recognition as one of Australia’s best chefs was a circuitous one; he worked as an electrician in gold mines until putting down his screwdriver and deciding to apprentice in a bistro kitchen at age 25 (and taking a major pay cut in the process). After eating at L’Arpège in Paris he knew he had to train there, and did so, for four months, learning the perfection of French technique and an aversion to complacency. In 1999 he and his wife opened the 50-seat Marque in Sydney. A bloke who can work 4,000 feet underground is not one to shy away from risk, and Best’s kitchen challenges his customers with bold creations such as raw tuna on a brioche with foie gras custard and pork crackling. You might even say his food is electric.
Surry Hills, Australia