What made this 35-year-old, highly experienced chef decide to continue his career on the Mountain as
“The Wolf of the Three Little Pigs”? Editor Jaap Vogel figured it out.

“For eight months now, my wife Anthea and I have a little boy, Christian. Having a family now was the main reason to reconsider my career, especially the total time spent at work. Living in Upper Coomera, the Mountain is around the corner, and, as an enthusiastic motorbike rider, I have always enjoyed Tamborine Mountain's atmosphere. I admire the ambience of this place, with its calming energy. 

“As the chef at Three Little Pigs, I am not only responsible for the menu but also for managing the kitchen staff. With 16 years of experience, including 12 years as a chef, I really understand how to do the job. And I still have a very strong drive to create the best possible dishes and to test new opportunities. Three Little Pigs is giving me that opportunity.”

Mark explains that before he even applied for a job, he visited the restaurant as an 'ordinary' customer: “It is important to know how the restaurant is run, what the atmosphere is, how the customers are served. I was very impressed by Three Little Pigs. Because there is currently a shortage of chefs, I had several options for a job, but this restaurant is a very positive and conscious choice.”

What is Mark's vision for the menu? “As a restaurant in a small town like Tamborine Mountain, I can use a lot of local produce. The menu is beautiful, but it is not only the variety that matters: each dish should be done very well. This restaurant offers me the opportunity to achieve that. It is also the philosophy of Michael Hopkins, the owner. I will certainly bring my own skills to improve the menu even more within the context of this specific restaurant, which already has a very good name and gets top reviews. I'm happy to contribute to maintaining that, if not further improve it.”

In three weeks’ time, Three Little Pigs will present their new menu, designed by Mark.