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).
Since joining Season + Taste as Head Chef at Bravas in 2016, Mark is now Executive Chef of the whole group and is enjoying putting his fine dining experience into some more creative ventures. He also volunteers for a number of Bristol charity unions such as Bristol Food Union, for who he manages a community of 11 of Bristol best restaurants to provide meals for frontline workers and vulnerable people.