Chef Mark Apsey

Mark Apsey is a chef with a wealth of experience having been head chef of numerous high end establishments across the UK.

Reading is Marks hometown and he is excited be embarking on the private chef journey to bring his own brand of cookery to you and your guests. Having worked his way up the ranks in a handful of Michelin starred restaurants, working for chefs such as Nathan Outlaw, John Campbell and Mark Jordan, Mark was promoted to be Alan Murchison’s Head Chef at L’ortolan; Readings only Michelin Starred Restaurant. Following a spell here Mark returned to Cornwall as the head chef of The Idle Rocks in St Mawes. During this time the Sunday Times listed the hotel as the 4th Best Restaurant By The Sea and The UK's Best Sunday Lunch. More recently working in London as Head Chef for the experiential events designers Bompas and Parr, working on events such as G.H. Mumms' House of Mumm in Madrid, Organs of London, and a full relaunch of Häagen Dazs' range of ice creams. Mark has also worked on the creation and development of Lumen Ramen for Dashboard US, a glow in the dark Ramen and cocktail menu for a travelling pop-up bar. Mark also created edible flavoured bubble mixture and an ice lolly that will not melt.

As well as running private events, Mark loves running cookery classes for a one on one basis or something that can be worked into a bespoke or pre-existing menu.

Away from cooking Mark is a keen runner, and was the 2018 Berkshire 1500m champion. Mark is a hands on chef and can’t wait to get cooking for you.