Marque Wins, Tetsuya Loses Hat in Sydney Morning Herald Awards
Marque, chef Mark Best’s contemporary French restaurant, has been named top eatery in Australia’s biggest city by the Sydney Morning Herald.
Best, who last year won the newspaper’s chef of the year award, received the top honor in “acknowledgement of the whole package that is Marque: from elegant, highly creative cooking to careful, polished food and wine service,” wrote Joanna Savill, co-Editor of the Sydney Morning Herald Good Food Guide 2011.
The Herald, which assigns three hats to the best restaurants, demoted Japanese/French fusion eatery Tetsuya (the newspaper’s 2008 best restaurant winner) and contemporary French diner Bilson’s to two hats. That leaves 2010-winner Quay, Peter Doyle’s est., and Marque as the city’s only three-hat diners.
Martin Benn, Tetsuya’s former head chef, won chef of the year for his new restaurant Sepia, while Lochiel House at Kurrajong Heights about 80 kilometers (50 miles) west of Sydney won best regional restaurant.
Marque’s Best came to the kitchen late after earlier working as an electrician in West Australian gold mines. At 25, he started his apprenticeship at a French bistro in Sydney’s east. In 1995 he opened his first eatery, then three years later he headed to Paris, where he worked at Alain Passard’s L’Arpege.
To contact the reporter on this story: Malcolm Scott in Sydney at Mscott23@bloomberg.net.
To contact the editor responsible for this story: Mark Beech at mbeech@bloomberg.net
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