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His international career began in Spain, 2001 where he immediately started sketching his career path at the young age of 24 working alongside Michelin starred chefs, learning with ambition from the best such as Martin Berasategui for two years followed by Ferran Adria who Mark worked with for almost a year.
Leaving the European continent behind for a while, Mark, moved to Japan to work in Chikara Yamada and since then remembers this period spent in Tokyo as the most innovative and professional period ever since.
The Hungarian capital abounds with excellent fine dining spots. Taking influence from the surrounding countries, as well as the country’s multicultural history, visitors can expect to find some of Europe’s most opulent dining facilities in Budapest. While the country was previously well known for its hearty eastern European stews, nowadays locals welcome you with traditional Hungarian cooking – with a modern, health-oriented Western European twist.