Brief History -Head Chef Merivale Group / Executive Food Consultant Re-Love group / Trained and worked alongside world-class chefs including Marco Pierre White, Jean Michele & Ricky Perrin.
20 years ago in London, Lloyd ignited his passion for cooking whilst training & working alongside one of the world’s leading chefs, Marco Pierre White.
After his apprenticeship at Mirabel he went onto work at Pierre-White’s sister restaurant Drones. Once he had learnt the Pierre-White way he went onto work at Le Gavroche (Jean Michele). In 1999, he took his first Head chef position at the Royal Thames Yacht Club (Ricky Perrin).
Whilst Lloyd specializes in Fine Dining French Cuisine when arriving in Sydney (2001) he decided to expand his horizons which has lead him to positions such as Executive food consultant (Re-Love Group) to Head chef at the Establishment Hotel, Palmer & Co and Tank Stream Wine Bar & 1st choice Chef for At your Table.
Lloyd has taken the opportunity to work in many genres of cooking and with his vast knowledge and skill set it sets him above other Specialist Chef Book Chef
Personal Chef Menus by Mark Lloyd
Testimonials for Mark Lloyd
Mark was absolutely amazing. Food, service and experience – first class the whole way. We have used Mark before and will definitely have Mark back again! Food: |
Bruce Grant (NSW)
Hi Ellie and Allison
I just wanted to say how delighted we were with the dinner on Saturday. Everything was absolutely perfect! Delicious and elegant!
Please pass on our sincere thank you to Mark and the lovely waitress. We will definitely be using your service again! Food: |
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