SUD Profile: Mark Taylor
With his mother and grandmother being chefs and a grandfather as a fishmonger, it was almost predestined that Mark Taylor would make his career in the food industry.
Cooking professionally now for 28 years, he started his formal apprenticeship in his home town of Tourquay, Devon. Moving around the UK and Scotland, he was then lured to Hong Kong to head up the fine dining section of the Hong Kong Hilton. Next stop Australia. After working with Danny Shelbert at Bottega and Harry Lilai at Cecconi’s he started his first stint at SUD in mid 2005 spending two years at the helm and earning the restaurant consistent high scores in The Age Good Food Guide.
Returning to the SUD kitchen after a working holiday in Port Douglas, Mark has resumed his relationships with local suppliers ensuring the best (and sometimes unusual) ingredients. He is committed to the Italian ideal of great produce, utilised in season and cooked with love and simplicity.
