Mark Best commenced his 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 awared the Josephine Pignolet Award for 'Best Up and Coming Chef' in NSW. In the same year he was runner up for the 'Oliver C. Schoal' Scholarship, this lead to his promotion to head chef at the Bistro. In 1995 he opened his own restaurant, Peninsula Bistro, in Balmain, which soon developed a strong local following and received the good critical acclaim.
During this time he decided to further his study of French Cuisine in France. In 1998 after the sale of the business, he worked at 'L'Arpege' in Paris, Alain Passard's three Michelin Star establishment. 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 distrillation of his hard work and experience. Five months after opening Marque Restaurant was awarded Two Chef Hats in the 2000 Sydney Morning Herald Good Food Guide and Best New Restaurant in Mietta's National guide. This success was consolidated in the 2001 edition of the SMH guide with 17/20 (another two hats) and National Finalist for restaurant of the year in the 'Australian Gourmet Traveller'. 'Best French' Sydney Morning Herald Good Food Guide 2003. The success continued with Marque Restaurant being named "Best French Restaurant" in the 2003 Sydney Morning Herald Good Food Guide. 2004 saw Mark gain three hat status which he has maintained since. Marque restaurant currently has three hats and a score of 19/20. Mark Best has also been awarded 'Chef of the year' in the 2006 SMH Good Food Guide.
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