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Mark Jensen

Mark Jensen

Unlike most chefs Mark Jensen did not start working in a professional kitchen until the age of 27.

Mark decided that if he was going to be a successful Chef the right training would be essential. He moved back to Sydney and promptly obtained a position in Matthew Moran’s kitchen at the Paddington Inn Bistro. After three years with Matt, Mark moved to the Bennelong Restaurant - Sydney Opera House.

The time had come for Mark to make his own stand in the Sydney dining scene and he opened The Dining room at the Olympic Hotel in 1995. After many years at the stoves and many favourable reviews in the Good Food Guide, Mark was approached by his brother in-law Luke Nguyen to head up the kitchen brigade at his new restaurant, Red Lantern.

After the huge success of "Secrets of the Red Lantern", in which Mark, in collaboration with Luke, contributed recipes and anecdotes, he has started his own book about ethical eating, sustainability and the carbon footprint we leave through our food production – a subject he is most passionate about. Currently he is busy transforming Red Lantern to be as 'green' as possible.

Red Lantern celebrates its ninth anniversary this year. "...The work load has eased slightly. These days I try to find more balance in my life. I love spending time with my family, keeping fit through cycling and yoga and eating and drinking as much fine food and great wine as I can," says Mark. "I have spent the last year expanding my knowledge on sustainable agriculture and produced a new cook book "The Urban Cook - Cooking and Eating for a Sustainable Future".