Mark Mills, head chef, IS "The Plough". His desire and aspirations to create perfect food experiences for every one of his meals has become renowned.
Since 2009 Mark has served the patrons at his Myrniong bistro, growing in 2013 to cater for the weddings and functions at St Anne's Winery. Late in 2013 Mark saw an opportunity to expand into Trentham, with the local hotel being the latest establishment to benefit from the expertise and passion for food and wine that IS Mark Mills.
Mark has been passionate about food for a long time. His has enjoyed 30 years in the hospitality industry, starting as an apprentice in the Royal Australian Navy and has culminated in expanding his brand in regional Victoria.
Mark’s long-time love affair with food and wine is a result of being empowered by Australia’s greatest chefs including Peter Doyle, Jacques Reymond, Ian Curley early in his career. The remarkable experience Mark attained from these doyens of Australia’s culinary culture ensured his life’s journey within the hospitality sector provided him with a sound grasp of what is required to create fine food – that simple, yet often omitted, ingredient: LOVE!
Mark relishes every opportunity to source like-minded suppliers who also aspire to exacting standards within their business. He has assembled a selection of hand-picked staff to fulfill his benchmark of service. He applies this same methodology to his trainees and Hospitality students from the local Grammar School. Mark’s benevolent involvement within his local community is renowned with almost $100,000 being donated through fund-raising functions at The Plough, Myrniong.
An evening spent at any one of Mark’s renowned wine dinners is a lesson in fine dining with perfectly matched wines amidst like-minded connoisseurs.