Chef Mark Jensen Talks Surviving the Sydney Restaurant Market
"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
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