Chef Mark Edwards began his culinary journey at the age of 13 in a small seafood restaurant in Kent. After obtaining his diploma in 1980, he honed his skills at London’s historic Café Royal, working within the Le Relais and Grill Room restaurants. Seeking to broaden his horizons, Mark moved to Europe in 1982, working in renowned kitchens in Geneva and Paris, before crossing the Atlantic to New York in 1987. There, he worked at top Manhattan establishments like The Rainbow Room and Aurora, where he first discovered a deep passion for Asian flavors.

This interest led him to the Far East in 1992, furthering his culinary education in Singapore and Hong Kong. Upon returning to England in 1994, he worked at Vong London with Jean-Georges Vongerichten. In 1997, he partnered with the legendary Nobu Matsuhisa to open Nobu London as Head Chef. Under his leadership, Nobu London was awarded a Michelin star in 1998, followed by a star for Nobu Berkeley St in 2006. Today, Mark operates his own food consultancy business and serves as a Culinary Consultant for the Matsuhisa Restaurant group.