Mark Best, born on May 26, 1965 in Pinnaroo, Australia, grew up in Murray Bridge. From a young age, he showed an interest in food, often helping his mother and sister Cassie in the kitchen. However, his career path initially took a different direction.
Prior to pursuing his culinary passion, Best worked as an electrician in gold mines. It was not until he turned 25 that he realized that his true calling was in the culinary arts. This epiphany came while he was assisting at a friend's restaurant, and from that moment on, his journey in the world of food began.
In 1995, Best opened his first restaurant, marking the beginning of a successful culinary career. Over the years, he went on to establish multiple restaurants, each showcasing his unique approach to cooking. His innovative dishes and dedication to his craft quickly gained him recognition in the culinary world.
Best's talent and creativity in the kitchen led to appearances on popular food-related shows such as MasterChef Australia and Netflix's The Final Table. His cookbook, Marque: A Culinary Adventure & Best Kitchen Basics, was published in 2014, offering readers a glimpse into his culinary expertise.
Throughout his career, Best has been honored with the title of Restaurant of the Year by prestigious publications including Australian Gourmet Traveler, Sydney Morning Herald, and Time Out magazine. Apart from his culinary pursuits, he also enjoys photography as a hobby, showcasing his creativity in different forms of art.
Despite his busy schedule, Best cherishes the memories of cooking with his family and continues to draw inspiration from those experiences. His upbringing in Australia has had a significant influence on his culinary style, incorporating elements of local flavors and traditions into his dishes.
In 2011, Best made a guest appearance on the Martha Stewart Show, further expanding his reach and sharing his culinary expertise with a wider audience. His passion for food and dedication to his craft continue to inspire aspiring chefs around the world.