The Vines Executive Chef| Mark Ford
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Executive Chef

Mark Ford

Executive ChefUpon completion of his apprenticeship at King's Park with Ian Love, Mark worked with Chris Taylor at the Ansett International. Mark then decided to travel, working in such prestigious establishments as London's Marriot Hotel and The Dolder Grand Hotel Zurich. Mark returned to Perth working in Jessica's at the Hyatt Regency.

After a short stint back in Perth, Mark decided he wanted more from Europe, yet again working in another esteemed restaurant; Terence Conran's La Pont De La Tour, set on the River Thames.

Upon returning home to Perth, Mark worked at the Subiaco Hotel however the Swan Valley then called his name and Mark began with the Vines Resort & Country Clubshortly after. Mark worked at the Vines Resort for four years and then ran the Fish House (transformed in to Black Tom's by Warren Mead). Mark then decided to return to London once again where this time he worked in London's most prestigious restaurants; Hush in London's west end and the Electric Brassiere in Portobello Road, cooking for the likes of Ex President Clinton, Jerry Hall, Dustin Hoffman, George Clooney and former James Bond, Roger Moore's 70th birthday.

Upon returning to Perth, Mark then had the Valley draw him back for a few years to Sandalford Winery and finally Mark has returned to The Vines Resort & Country Club.

Mark is currently redesigning many of the different menus at the Resort - feel free to drop in and taste the scrumptious food prepared by Mark & his team in our various dining venues.