Mark Mills, head chef, IS "The Plough". His desire and aspiration to create a perfect food experience for every one of his meals is revered.
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 zest for food and wine that IS Mark Mills.
Mark has been passionate about food for a long time. He has enjoyed 30 years in the hospitality industry, starting as an apprentice in the Royal Australian Navy and has culminated in expanding his brand through regional Victoria.
Mark’s long-time love affair with food and wine is the result of being empowered by Australia’s greatest chefs including Peter Doyle, Jacques Reymond, Ian Curley early in his career. This remarkable experience that Mark attained from these doyens of Australia’s culinary culture ensured his life’s journey within the hospitality sector would equip 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 businesses. 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 recognised 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.