Mark Williamson

Born:

Christchurch, New Zealand

History:

I wanted to be a Chef from a very young age and I have now been cooking for 19 years professionally.

After gaining my qualifications, I left New Zealand to travel and landed in the UK, where I spent 3 years working at various venues.

In 2006, I moved to Australia, working at The Tilbury Hotel before moving to Applejack Hospitality.

In May of 2016, I started at Bistro Moncur and took over as Head Chef in September.

Bistro Moncur is a 27-year-old institution and my role involves balancing between the traditional that makes it such an iconic Sydney dining venue, with keeping the food offering relevant to current customers’ taste.

Using the finest produce, in particular Australian Beef, fruit and vegetables and fresh New Zealand and Australian seafood, I am proud to call Bistro Moncur my home.

Have you always wanted to be a Chef?

Yes, it was profession that started to gain a lot more attention when I was leaving school. Chefs like Gordon Ramsay were beginning to make a name for themselves.

How would you define your style?

Classical French Bistro

What is your feature flavour these days?

Great Australian Beef

Obsessive-compulsive about?

Precise measurements. Use the metric system!

Your greatest culinary influence:

Damien Pignolet.

What do you love about this business?

It is dynamic, exciting and comes with challenge after challenge that when we pull

together as a team, is very fulfilling.

An ingredient you can’t live without

Salt and good butter

Most ‘eyebrow-raising’ menu item?

Tripe always gets a funny look from people

Signature dish:

My Chefs would probably say something involving seafood and pork.

For Mark's classic creme brulee recipe, click here!