A culinary career at the acclaimed Bistro Moncur in Woollahra was commenced . There classic French technique was continually refined. This was followed by the Park Hyatt Sydney where an apprenticeship was completed

London called and 13 years were spent working in multiple award winning Michelin starred restaurants.

Returning home and working at the notable Four in Hand followed by the much loved Felix of Merivale,

In 2018 the Proud Peasant was established. A bespoke catering/dining service. This naturally transitioned to be a private chef service and more recently have taken up postings on privately owned superyachts

Marks food is best described as modern European with influences notable from France, Spain, Italy and Great Britain. In essence European food cooked classically using old techniques resulting in bold and robust flavours, executed with a deft modern touch