Mark McCluskey has received numerous culinary awards for his style and use of native Australian ingredients which has been built upon his traditional English training. He began his career in the UK at the Kegworth Hotel then moved to the Novotel in London.
Since coming to Australia, he has gained a wide experience in restaurants and hotels including the Art Gallery of NSW, Stamford Resort at North Ryde, Banjo Patterson’s Cottage Restaurant, Albert’s Lakeside Restaurant and Echoes Restaurant in the Blue Mountains. At Echoes, Mark introduced Australian ingredients to their wedding function menus and many Australians tied the knot with innovative, Aboriginal influenced buffets in the idyllic settings of Sydney’s bushland.
Mark has now moved to Wollongong, often shortened to the ‘Gong, a growing metropolis a little over an hour’s drive south of Sydney. There, at The Beachhouse restaurant, he continues to receive rave reviews for his dishes from food critics and his regular customers.