Mark Jensen's Profile

Mark Jensen looking for a career change at the age of 27 and he didn't start working in a professional kitchen until then. He knew that it would be imperative if he was going to be a successful Chef that he completed the right training.

"At that time I was considering a career change but didn't know what that change might be. I had to get away and consider my options so I moved to Byron Bay. I found work as a kitchen hand, surfed in the morning and washed pots at night for 6 months. During this time I became completely enamoured with restaurant life."??

He made the move back to Sydney and quickly obtained a position at the Paddington Inn Bistro in Mathew Moran’s kitchen. Mathew is renowned for creating inspiring flavour combinations, using the freshest produce and always letting the produce itself take pride of place. After three years with Matt, Mark moved to the Bennelong Restaurant - Sydney Opera House.

Under the exceptional Janni Krystis, he refined the techniques he had already learned. "Janni is a true alchemist, He could combine ingredients and extract flavour like no other." It was now time for Mark to make his own mark in the Sydney dining scene and he opened the Olympic Hotel Dining Room in 1995.

After many years a heap of favourable reviews in the Good Food Guide, Mark was approached by his brother in-law Luke Nguyen to head up the team in the kitchen at his new restaurant, Red Lantern on Crown. Red Lantern to this day is a hit with Sydney’s dining public. A cool but casual dining room, fresh ingredients crafted in a traditional manner with informative service. The Red Lantern family opened their second restaurant Red Lantern on Riley in 2011.

Mark is has also published his The Urban Cook - Cooking and Eating for a Sustainable Future and it is available at all good book stores.