Mark Stapleton Email & Phone Number

Balgowlah, NSW, AU

Hunter Valley, NSW

Executive Chef and founding joint owner of multi award winning luxury property, Spicers Vineyards Estate - Spicers Retreats first NSW property. The 25 acre property comprises of 4 acre working vineyard, 12 room luxury hotel, luxury day spa, 120 seat restaurant, conference facilities, room service and offsite catering business. During the 9 years of joint.

Sydney, Australia

Owner and Executive Chef of well known Sydney food and wine haunt, One Alfred Street, encompassing 120 pax city restaurant, 30 pax wine bar, 30 pax private dining and bespoke corporate catering company.

Scenic Rim, Queensland

Tasked with the hotel opening of Australia's highest non alpine Lodge, one of the Luxury Lodges of Australia. As a remote regional property, I was responsible for all pre-opening planning for food and beverage operations and hotel operations. Once open, I held full responsibility for the culinary offering of the property, along with the overall management.

Sydney, Australia

Executive chef overseeing the daily operations of 120 pax restaurant, 30 pax wine bar, 30 pax private dining and bespoke corporate catering service.

Hunter Valley, Australia

200 Villa Resort120 pax Formal Dining Restaurant120 pax Informal Brassiere500 pax ConferencingRoom Service / Pool Bars and Kitchens

Shizuoka, Japan

200 Room Hotel350 seat Western Cuisine Restaurant120 seat Traditional Japanese Restaurant 60 seat Outdoor CaféBar operations

Sydney

Full responsibility for overseeing the daily operations of the catering at Sydney Opera House including but not limited to:Catering for 550 pax Dining Room350 pax Dining Room120 pax Dining roomEvent Catering for up to 3000 Offsite Catering32-chef brigade

Sydney, Australia

Overall responsibility for the catering operations of the Rockpool group at The Museum of Contemporary Art including 350 pax Dining Room (serving VIP Clientele) & Offsite catering catering company18-chef brigade