Fogo Island foodways with Chef Mark Best
Join Chef Mark Best at Fogo Island Inn, March 24-27, 2023, to experience his culinary interpretation of Fogo Island ingredients.
Chef Mark Best and our Executive Chef Tim Charles will host you for cocktails at an intimate welcome reception on the opening evening of this special event for gourmands. Over the following days, you will have rich and varied experiences to delve deep into the traditional foodways of Fogo Island, from a boil-up to a root cellar visit to a wild tea tasting. You'll also go on a photography hike in nature with Chef Mark Best, whose talents with a camera rival his creativity in the kitchen.
There will be a Q+A with Chef Mark Best and our own Timothy Charles, as well as a book signing with Mark. The event will culminate with a very special supper (with optional wine pairings), informed by our culinary guest of honour's time on Fogo Island and executed by the Fogo Island Kitchen Team.
About Mark Best: Mark Best is an icon of the new Australian Cuisine. In 1995 he opened his first restaurant, Peninsula Bistro, in Balmain, and won the Josephine Pignolet Award, awarded annually to Sydney’s Best Young Chef. In 1998 he worked at ‘L’Arpége in Paris, Alain Passard’s three-Michelin-star gastrotemple, then did a stint at Raymond Blanc’s, ‘Le Manoir Aux Quatre Saisons’ in Great Milton, UK, before launching his second restaurant, Marque, in 1999.
Mark Best was named Chef of the Year in the annual Sydney Morning HeraldGood Food Guide, won Restaurant of the Year in Australian Gourmet Traveler, Sydney Morning Herald, and Time Out, as well as the Restaurant and Catering Association’s Awards for Excellence. Marque featured for three years running on the San Pellegrino & Restaurant Magazine’s Worlds 50 Best list. In 2016 Mark opened Bistro by Mark Best on the Genting Dream, a luxury cruise ship sailing out of Singapore.
Mark is the bestselling author of Marque: A Culinary Adventure and Best Kitchen Basics. He has also had work featured in the Australian Gourmet Traveller and The Sydney Morning Herald. An avid photographer, Mark published his photo essay, 'A day in the life of a chef,” in RAUW magazine.
Additional charge of $1,000 per person applies
(No additional charge for children under 12)
Enquire with our Reservations Team for further details about this special event and to book your stay (additional charges apply). International Reservations: +1-709-658-7260 US & Canada Reservations: +1-855-268-9277 or email [email protected]