Mark

AGE: 29

HOMETOWN: Invercargill, New Zealand - currently resides in New York, NY

PROFESSION: Sous Chef at Public Restaurant in New York City

CULINARY EDUCATION: Self-Taught

FAVORITE SIMPLE SPRING RECIPE: Roast New Zealand venison, minted edamame, wee fella Yorkshire pudding and espresso hollandaise.

BIO: Born and raised on a sheep farm in New Zealand, Mark developed a great appreciation for cooking from scratch. After leaving school at the age of 16, he went to work at a slaughterhouse before leaving New Zealand to travel the world. Over the past eight years, Mark has worked his way up the kitchen ladder from dishwasher to sous chef and has worked in New Zealand, Melbourne, Tokyo, and New York.