Australian chef, Mark Chapman, moved to Bristol to be with his now wife in 2012. He has worked in a range of restaurants in Bristol and Bath since then including at the Michelin star hotel The Bath Priory.

Mark trained as a chef is Sydney, Australia. He is a classically trained fine dining chef, now with over 14 years of experience. He developed his skills in a range of Michelin equivalent ‘hat’ restaurants in Sydney,  including Sepia (a French Japanese fusion restaurant) and The Light Brigade Hotel, as well as Wolgan Valley (a 5 star exclusive Emirates hotel in the Blue Mountains).