Mark Jensen

 

BIO

Mark Jensen is no stranger to the Sydney dining scene.  For the last 25 years, he has seen a multitude of restaurants and food trends fall in and out of favour.  He appreciates how challenging the hospitality industry is, and is grateful for his own personal journey.  

He says it feels like yesterday, when in 1992, he walked into Matt Moran’s kitchen at the Paddington Inn and secured his first kitchen position. After 3 years with Matt, he moved to the Bennelong Restaurant in the Sydney Opera House working under the tutelage of Janni Krystis. From the Bennelong, he returned to Paddington and led the team at the Olympic Hotel as Executive Chef for the next 5 years.  It was during this time that he met Luke and Pauline Nguyen.  Luke would later convince Mark to join him on his journey to create Red Lantern.  The rest, as they say, is history. 
 
Over the last 20 years Mark has presented classes at numerous cooking schools and has made guest appearances at a variety of Food Festivals at home and abroad. He has appeared in food documentaries as well as promotional films for Australia’s food, wine and hospitality industries. For 6 years, Mark was a regular chef on Network Ten’s Ready, Steady Cook and has appeared several times as a guest chef on MasterChef Australia.
 
Mark has contributed recipes to cookbooks, magazines as well as various reputable publications.  His own book, The Urban Cook, Cooking and Eating for a Sustainable Future is a topic that Mark and Red Lantern is very passionate about.
 
Mark enjoys consulting to the development of new restaurant concepts and menus.  As always, he is still inspired in his role as Executive Chef and Owner of Red Lantern, and today, is equally proud of his contribution as co-creator and menu developer of the casual seafood concept Salmon and Bear.

His book The Urban Cook – Cooking and Eating for a Sustainable Future is available at all good bookstores, Red Lantern restaurant and online. Click here to purchase your copy.

 

 

 

 
 
 

 
 

Contact Mark