Australian Mark began his chef apprenticeship aged 15, before landing his first big break job at one of Australia's most celebrated contemporary Thai restaurants, The Spirit House. Mark relocated to London to work for renowned chef and authority on Thai food, David Thompson. Mark’s passion for Thai cuisine continued to flourish, and he was rewarded with an opportunity to lead the kitchen at Pok Pok in New York, which was awarded a Michelin star during his tenure. Upon Mark’s return to the UK he joined forces with Andy Oliver to lead som saa through its hugely successful residency at Climpson’s Arch, and the subsequent Spitalfields launch. Years later, Mark still credits Kelly and the Brierty family who own and operate The Spirit House, Australia, with shaping his career, guiding his cuisine choices, and influencing the strong kitchen culture he works hard to foster.