As a qualified chef Mark Sinclair, has worked in the hospitality business for over 20 years from restaurants and commercial kitchens. Born in Dartford, England, his family immigrated to Australia in 1969, settling in Adelaide. Completing his professional qualifications at the Regency Park Catering College in Adelaide, Mark spent these early years cooking in seafood restaurants in and around Adelaide.
Mark eventually settled down in Sydney, however this was after embarking on a journey travelling the globe which both influenced and broadened his appreciation of food. Today he still enjoys travelling and being exposed to new flavour's.
His vibrant and creative personality has led him into the catering business working with a team of professional and friendly staff. Specialising in catering for Birthday Parties, Engagement Parties, School Catering, Location Catering, Christmas Parties, Sporting Events, Cocktail Parties and other special occasions, we provide high quality food and service whether at your office, home or venue of choice. Mark also cooks to order at a number of weekly Market location?s across Sydney.
When I create a dish, from a recipe or from my own creativity, I always try to honour the food. What I mean by that, the ingredients are above average, the item is cooked just before it is eaten. The preparation of the food is done with care, and love. Thought is given to the size of the ingredient in the dish, how the flavour's will affect one another, the balance of the dish. I don't always want a particular flavour to stand out, rather equality between ingredients that enhance each other. I think that's what cooking is about for me.
The meats I buy for my house are the best quality quite often organic or chemical free, and free range. The same goes for dairy, and vegetables. I try to use this philosophy and practice in my business, especially when I don't have restrictions on budgets or choice.
Choose from our packages or talk to Mark about other ideas or requests.