Lux cruise line welcomes innovative “face” of Australian cuisine
Best will bring his French-inspired signature dishes to the cruise line’s menus while working with the council to shape Holland’s culinary direction.
“Mark is known for his innovative Australian cuisine and we look forward to seeing his passionate influence on our menus and introducing his flair and originality to our guests,” said Richard Meadows, executive vice president, marketing, sales and guest programs for Holland America Line.
“Mark has great energy and creativity and our guests are really going to enjoy his dishes,” said Rudi Sodamin, chairman of the Culinary Council and Holland America Line’s culinary consultant.
Before joining Holland, Best began a culinary apprenticeship at the Macleay Street Bistro in Potts Point, New South Wales, Australia, in 1990, where he received the Josephine Pignolet Award for best young chef in New South Wales.
Afterword, he honed his creativity in some of the world’s most famous French restaurants, including Raymond Blanc’s Le Manoir Aux Quatre Saisons in Oxford, England, and Alain Passard’s three-Michelin-star L’Arpége in Paris, France. He returned to Australia in 1999 and opened Marque in Sydney’s Surry Hills, going on to receive the maximum of three stars from Australian Gourmet Traveller magazine in its annual top 100 list.