SURVIVING THE SYDNEY RESTAURANT MARKET
Recently, Chef Mark Jensen sat down with Luke Butler (Hastings People) and Michael Rodrigues (Time Out) for the Back of House podcast. Settle in and enjoy.
"Surviving the Sydney restaurant market is a challenge. Doing so for more than a decade is an incredible achievement.
Mark Jensen is a published author, acclaimed chef and sustainability advocate, leading the kitchen at Sydney institution Red Lantern. Together with his business partners, Mark has built a restaurant with a menu rarely changes, which is testament to the fact that product, together with hospitable service, are the key ingredients to surviving in what is a very challenging industry."
- Back of House