Mark Wilson, our talented Head Chef, started his career in Wellington. Keen to get international experience, Mark left Wellington and moved to the United Kingdom for 10 years, working in many respected restaurants in London & Dublin, while jetting off to the French Alps in Winter to pursue his love of both food & snowboarding.
Returning to New Zealand, and moving to Auckland in 2012, Mark threw himself straight back into the thick of things, working at The Grill by Sean Connelly - the same year the restaurant was awarded Restaurant of the Year and Best New Restaurant from Cuisine Magazine. The inaugural year of the Cuisine Good Food Awards in 2013, brought more good news to Mark and the Grill team, being awarded a highly respected Two Hats, retaining this honour the following year.
Mark then moved into large corporate events for the Sky City Conventions team, before joining us when we opened June 2016. Having worked extremely hard as Sous Chef since opening producing incredible food, we could not think of a more worthy man to be at the helm.
Benjamin is our charismatic Head Sommelier. He was born in the South West of France and grew up spending time around the table with friends and family enjoying good food and wine. He was raised with a very international childhood, thanks to the work his father did, living in Egypt, Russia and Czech Republic to name a few.
As Benjamin moved into adulthood, and his professional life, he decided to combine his two passions: wine and travel.
Most recently, he has returned from six months working on board one of the most luxurious cruise ships, the SilverSea. Naturally curious with overseas ventures in his core, he has decided to settle in Auckland, New Zealand.
Now our Head Sommelier, Benjamin has always wanted to approach the work of a wine professional with fresh and different insight, and that he is doing at the restaurant. You will find him floating around the venue providing guests with a special experience, whether they are a wine novice or connoisseur.