Mark Weatherley

Place of employment


President Year

Sept 2014 - Sept 2017

Industry professional with extensive knowledge of exclusive private clubs and experience with high end restaurants.   Currently employed as the Product development Chef with Colonial farm and with the food service division of Simplot Australia. Also works consulting to various private clubs, restaurants , mentoring for apprentices industry colleagues and conduct private functions. Previous employment Executive Chef Royal Brighton Yacht Club and Executive Chef with Royal Melbourne Golf Club for 11 years, Ranked number 1 in Australia and 8 within the world. Hosting Presidents cup 2011 and 1998, Heineken golf classics, Australia’s Womens open and numerous international golfing tournaments.   Worked as a culinary trainer for William Angliss Institute and Chisholm Institute. Also have written tailored training programs for various private industries.
Completed my apprenticeship and completed another year at The Regent Melbourne with Dietmar Sawyer and Jurgen Zopft.   Received valuable European experience in England and Scotland for 4 years. At the Ritz London as ,demi chef on fish section, then Le Gavrouche (3 michelin star restaurant) as 1st Commis Saucier. Gained front house experience for my ultimate life goal (operating guest house.) I worked as concierge and receptionist then promoted to duty manager for a five star small luxury hotel London, Dorset square hotel operated by Firmdale hotels.   Beginning to become ‘homesick’ of the kitchen I moved to Scotland and worked as Senior Chef de Partie then Sous Chef for Auchterarder House in Perthshire.
Then moved to Open Arms hotel Dirleton outside Edinburgh as ‘joint Head Chef ‘responsible for A’la Carte.  Was married in Scotland then after extensive travelling for 3 months on main land Europe ventured back to Australia after nearly 4 yrs away and back into work as Senior Chef de Partie Pastry Florentinos, Sous Chef Onions, Head Chef suburban restaurant J’Febs Beaumaris, Chef/Manager Trapdoor which I helped design and open, Sous Chef then Head Chef Windows on the Bay.