Jamie trained as a chef in the United Kingdom and started his career in 1984 in Scotland where he worked for a couple of hotel restaurants before moving to London for the next decade honing his skills at top restaurants.

“I’ve been privileged to travel widely and had vast experience with French, Asian, Middle Eastern and African cuisine. My style of food is modern with classic overtures but the most important ingredient in any dish is passion. I cook with heart and aim to enhance the full flavour of each dish,” says Jamie.

His love for cooking is only paralleled by his love for teaching and mentoring. “I am the sum of the many great chefs I’ve worked under and that same desire to continue learning is what drives me to take junior chefs under my wing and share my knowledge. In teaching you also learn and continue growing.”

Passion and service excellence are the front and centre of hospitality, he believes and says the customer-facing service of the restaurant needs to match the amazing food coming out of the pristine kitchen.

Mark trained at the Swiss Hotel Management School in Montreux, Switzerland where he obtained a BA Honours in Hospitality and Events Management. This well-groomed restauranteur’s friendly nature and professionalism reflect his thirteen years’ experience as a manager at leading restaurants in South Africa’s economic hubs of Johannesburg, Pretoria and Cape Town.

“The stakes are high in this industry, now more than ever, and today’s customer demands real value for money. Providing consistent high quality dining experiences is non-negotiable,” says Mark.

The Grillroom & Sushi Bar’s head chef Jamie Sutherland says Mark brings an energetic vibe and professionalism to the restaurant. “Mark is an effective communicator with intimate knowledge on operating both the front and back of house seamlessly and profitably which he shares selflessly with the team.’’