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Christopher Mark

Vietnamese

Co-Founder and Managing Partner at Black Sheep Restaurants
A veteran of the hospitality industry, Christopher Mark brings
his expertise as a chef and restaurant developer to Black Sheep
Restaurants.

Growing up in Toronto, Canada, Mark began his first chef
apprenticeship when he was just 14 years old and continued his
training in some of Canada’s best kitchens, including North 44
and Sooke Harbour House .

Mark left Canada at 19, spending a year in Australia before
arriving in Hong Kong in 1995. Mark refined his culinary skills at
La Bodega, one of the city’s top restaurants at the time, and
worked on the openings of popular concepts Wyndham Thai,
Wyndham Street Deli and The Noodle Box.

In 1998, Mark moved to Shanghai as the Executive Chef for
dining complex Park 97. He opened and oversaw three outlets:
Tokio Joe, Baci Restaurant and Champagne Bar before taking
over as Executive Chef at Pisces Seafood, a high-volume
waterfront restaurant in Barbados.

After two years in the Caribbean, Mark returned to Hong Kong to become the Executive Chef at the prestigious KEE Club and consulted on the opening of Bayside Brasserie before unveiling The Oak Door at the Grand Hyatt, Tokyo with Chef Josef Budde. Here Mark fine-tuned his experience in overseeing multiple outlets
and managing their senior kitchen staff.Mark returned to Hong Kong in 2005 to join Dining Concepts as an Executive Chef and Partner. During his tenure, he opened and developed fourteen restaurants including international concepts from world-renowned chefs such as Michael White and Laurent Tourondel.
In 2011, Mark left Dining Concepts to co-found Black Sheep Restaurants with Syed Asim Hussain. The group currently owns and operates 15 restaurants and one bar including Motorino, a neighborhood pizzeria with locations in Hong Kong’s Soho district and Wan Chai, Chôm Chôm, a popular Vietnamese concept, Ho Lee Fook, a funky Chinese kitchen in Central and Carbone, a New York-Italian fine dining establishment that pays tribute to mid-century New York. Hussain and Mark look forward to expanding the hospitality group and have plans to open more concepts this year.
Hong Kong’s culinary community has honoured Mark for his vast contribution to the dining scene; he was chosen to participate in the Miele Masters 111th anniversary book and was elected the Secretary for Disciples Escoffier of the Hong Kong branch for the 2011 – 2012 year. For two years running, Mark and Hussain have
been named “Restaurateurs of The Year” at the Hong Kong Tatler Best Restaurants awards, 2016 and 2017.

Mark is also passionate about giving back, especially when it comes to children’s causes. He is actively involved
with aiding underprivileged children via St. Christopher’s Home. Mark enjoys wine and riding motorcycles.

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