Mark Dexter

In 1980 I started learning to cook and have dedicated over 32 years’ in the hospitality industry which included 12 years in top London 5 star hotels including The Dorchester Park Lane, The Savoy and The Hilton on park lane where I cooked for the Queen, Prince Charles and Princess Diane, as well as Pop and rock stars Michael Jackson, David Bowie.

Working in Michelin starred restaurants working my way up from kitchen hand to Executive chef at a luxurious shooting lodge in the highlands of Scotland where we earned 2AA rosettes (the UK equivalent of chef hats) and Michelin red M recognition.

Spent two years in Bermuda cooking for the likes of Donald Trump and working in Michelin starred Hotel Rosalp in Switzerland.

Moving to Australia at Easter 2000 resulted in similar professional success as executive chef of Hill Station restaurant Canberra winning function centre of the year and runner up to fine dining restaurant of the year sealed a successful first year in Australia.

Moving to Brisbane in 2002 I started consulting on kitchen and menu design and opened my first restaurant in 2003. Whilst continuing success with Drinx co. winning casual dining of the year in 2007.

At the beginning of 2008 I turned my hand to training chefs and joined Aurora training institute, to continue to help, guide and inspire the new arrivals to the industry.