Mark Best is an iconic chef at the forefront of Australian cuisine.
Driven to keep pushing the boundaries, he is humble and has the ultimate ability to back himself and take big risks.
No more so than his decision at 21 to quit his job as an electrician, leave his home in Western Australia and pursue his love for food, headed for Sydney.
He made the pivot from tradie to emerging powerhouse chef because he loved the pace, the heat and the camaraderie of hospitality.
Sixteen years later, he's a straight-talking, old-school passionate foodie, perturbed by "dude food", and glorified junk food found in many restaurants today.
Unsure of where he may head next, he's steadfast in his desire to keep pushing the boundaries of Australian fine dining.
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