Introducing Mark Wright, Head Chef at Mayura Station’s Tasting Room. Chef Mark developed his skills in the high paced restaurants of Sydney, including stints at the chef hatted Bathers Pavilion and the meat lover’s institution ‘Ribs and Rumps’ on the foreshore of beautiful Manly Beach. He went on to be Executive Chef at the highly acclaimed boutique hotel/restaurant ‘The Foreign Correspondents Club’ in Siem Reap before returning to Australia and finding his way to Mayura Station.
During his 8-year tenure at Mayura Station, Chef Mark has cemented himself as the most experienced Wagyu Chef in Australia. At the restaurant he serves an ever-changing menu that highlights all the different cuts and cooking techniques of Wagyu Beef. Chef Mark and the Team at The Tasting Room have won multiple awards, including 3 time winners of SA’s best Steak restaurant (2104, 2018, 2020), and the Jewel in the crown, being awarded Australia’s best steak restaurant at the 2018 Restaurant and Catering awards.
Chef Mark is one of the most passionate ambassadors of Wagyu Beef in Australia, he says “Every time I prepare a steak for our customers I feel like a kid in a candy store, I love seeing the marbling and I have full confidence that every piece of beef served will the give the diner a memorable experience.”
