About the author
Mark Jensen looking for a career change at the age of 27 and he didn't start working in a professional kitchen until then. He knew that it would be imperative if he was going to be a successful Chef that he completed the right training.After some time in Byron Bay to consider his options, he made the move back to Sydney and quickly obtained a position at the Paddington Inn Bistro in Mathew Moran’s kitchen. After three years with Matt, Mark moved to the Bennelong Restaurant - Sydney Opera House. Under the exceptional Janni Krystis, he refined the techniques he had already learned. It was now time for Mark to make his own mark in the Sydney dining scene and he opened the Olympic Hotel Dining Room in 1995.After many years a heap of favourable reviews in the Good Food Guide, Mark was approached by his brother in-law Luke Nguyen to head up the team in the kitchen at his new restaurant, Red Lantern on Crown. Red Lantern to this day is a hit with Sydney’s dining public. A cool but casual dining room, fresh ingredients crafted in a traditional manner with informative service. The Red Lantern family opened their second restaurant Red Lantern on Riley in 2011.