Mark Wadsworth

Mark has a passion for food like no other. He started his career in 2009 when he joined the team at Michael Wignall at The Latymer (2 Michelin Stars). After working his way through various sections and honing his craft, he took up the position of sous chef at The Ginger Pig (Michelin Bib Gourmand). It was here that Mark decided to spend one of the four years there as a Pastry Chef, once again expanding his knowledge and skills within the hospitality industry. Mark wanted to broaden his repertoire, so he decided to embark on the journey to become a qualified sushi chef. He trained under Yuki Gomi (Harrods Sushi Consultant and successful author). Not only did this give him the ability to prepare perfect sushi, but it also gave him the skill and knowledge to specialise in the preparation and cooking of fish. From here, Mark took the Executive Chef role at the Champagne and Oyster Restaurants, Riddle and Finns. After six years running multiple sites, there isn’t a fish in Europe he hasn’t prepared and cooked. Mark then took the Head Chef role at The Salt Room, Brighton (awarded Best Seafood Restaurant in the UK 2017). It was here he ran his largest kitchen brigade, picking up various awards and receiving fantastic national newspaper reviews. In 2024, Mark decided to leave the restaurant industry and embark on a career change to yachting. After his first season, he was hooked and thrives on the ever-evolving industry, which allows him to create exciting memories for guests.