From Queensland to London to Port Lincoln, Mark Jensen has worked in some of the most acclaimed restaurants both nationally and overseas. With more than two decades of experience, Jensen brings a wealth of knowledge and expertise to his role as executive chef at Peter Teakle Wines’ The Line & Label Restaurant. 

Born and raised in Queensland, Jensen was surrounded by high quality produce – from fresh tropical fruits to impeccable seafood. He developed a strong interest in fresh, local and premium produce which grew into an unwavering passion for cooking quality food that has since guided him throughout his career.  

Jensen began his career in London, where he spent four years working under the guidance of some of the most respected chefs in the United Kingdom, before returning to Australia, where he joined the team at Circa in Brisbane and Lizard Island Resort in North Queensland. 

He relocated to Brisbane after being appointed head chef at Marco Polo. It was during this period that he was awarded two coveted chef hats by the Australian Good Food Guide for three consecutive years. 

Following Marco Polo, Jensen held the role of executive chef at Spicers Peak Lodge and was awarded another two chef hats for two years running. It was during his time in this role that he gained an even deeper appreciation for local produce and the importance of working with ingredients that complement a location. 

Jensen went on to earn one chef hat at the Tamarind Restaurant and two hats at Pebble Beach before returning to Lizard Island Resort as executive chef. Following five years at Lizard Island he was appointed executive chef at Qualia Resort where he remained until 2021. 

In July 2021 Jensen relocated to Port Lincoln in South Australia and became executive chef at The Line and Label. This highly sought-after destination restaurant is popular among locals and tourists, and part of Peter Teakle Wines, situated high on a hill with sweeping views of the bay. 

Being located in the seafood capital of Australia is a chef’s dream and Jensen is thrilled to have the opportunity to work with quality local suppliers and incredible produce. 

At The Line and Label Jensen has curated a menu with a strong Asian influence – one that showcases the area’s magnificent produce and builds on the Eyre Peninsula’s reputation as an emerging premier food and wine tourism destination. 

Under Jensen’s leadership The Line and Label was awarded additional chef hats in 2022 and 2023. 

In addition to the incredible locally sourced produce, Jensen has been instrumental in creating a paddock to plate dining experience at The Line and Label Restaurant, working with the head gardener to establish an orchard with fruit trees, greenhouse and herb and vegetable gardens on site. Jensen and his talented team utilise as much site-grown produce in their seasonal menu as possible.