Mark is currently an Executive Chef Consultant in Australia, Asia and beyond with key roles as Wagyu Beef ambassador for the Gifu prefecture of Japan, Yuzu ambassador for Kochi Japan, Executive chef for Tune Hotel Group Malaysia and Executive Chef for the Royal Melbourne show 2019. His career highlights to date have been hosting food and culture tours to Japan, India, Vietnam Cambodia and Sri Lanka and working alongside the original Iron Chefs of Japan.
Adrian is the owner of the successful and bustling La Luna Bistro in North Carlton, Melbourne’s iconic meat destination, where he has been serving up clean, fresh, bistro style food made with love since 1998. In 2016, Adrian opened his second venue, Bouvier Bar and Grill, a New York style bar with a focus on cocktails and bar food inspired by his travels. Growing up in a household with a mixture of North African, Middle Eastern and Italian cuisine, Richardson’s heritage explains his enthusiasm for quality food that’s packed with flavour.
Lisa’s pathway to Atlantic Group included extended time in London, where she worked at Claridge’s as Pastry Sous Chef and in Noma’s pop up restaurant at the 2012 Olympics. Her travels across Australia and Europe inspire her pastries, delicate sweet treats and her famous and highly sought-after celebration cakes. Working in these high calibre venues, spanning restaurant service and events small and large, Lisa has been equipped with superior skills in service and execution that today support the excellent standards Atlantic Group is renowned for.
32 finalists from across Australia will participate in an all expenses paid, 4 day culinary journey in February 2021.
Apprentice chefs that are passionate about food, are committed to the foodservice industry and love to learn and try new experiences should enter the program.
Applications open 1st August – 31st October.
International ScholarshipBeing selected as one of 32 finalist is an exceptional prize, and one standout apprentice is crowned winner of the Proud to be a Chef event, winning an International Culinary Scholarship tailored to their individual aspirations as a professional chef.
Two additional winners will also be announced for their outstanding achievement.