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His international career began in Spain in 2003, where he immediately started sketching his path at the young age of 26, working alongside Michelin-starred chefs, learning with ambition from the best. During this same year, Mark worked for 8 months under the supervision of Ferran Adria, the founding father of the molecular gastronomy reveled to the world via the restaurant El Buli.??. 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.