Acclaimed chef Mark Best is returning to the spotlight with his newest venture, Infinity by Mark Best, set high above the city at Sydney Tower. In this episode, Mark sits down with host Lucy Allon to share his bold vision for redefining the Australian dining experience—one rooted in sustainability, local produce, and the diverse cultural fabric of Sydney. He opens up about the creative challenges of building a restaurant in such an iconic location, the responsibility of mentorship in the hospitality industry, and why supporting small producers is central to his approach. With a wholly Australian wine list and a philosophy that goes beyond food, Infinity by Mark Bestisn’t just a restaurant—it’s a culinary statement. Whether you're in hospitality, a foodie, or someone passionate about innovation and leadership, Mark’s insights offer a rare behind-the-scenes look at the future of Australian dining.

Key Takeaways:
Mark Best is launching Infinity by Mark Best at Sydney Tower, an elevated dining experience 81 floors above the city. 
He’s championing Australian produce, seasonality, and sustainable practices.
Infinity’s menu will reflect Sydney’s multicultural influences.
The restaurant will showcase a 100% Australian wine list.
Mark is committed to mentoring emerging chefs and cultivating the next generation of hospitality talent.
He sees Infinity by Mark Best as a platform to celebrate local producers and spark culinary innovation.
Mark shares candid thoughts on the pressures and potential of the current restaurant industry.
His goal: to offer a transformative dining experience that connects people to place, story, and culture.

Standout Quotes:
"I'm nervous—but in a good way."
"I want to support smaller producers."
“Infinity isn’t just about food—it’s about meaning, connection, and impact.”

Key Moments:

[00:45] Introduction to Chef Mark Best and his culinary journey.

[15:30] Discussion on the role of seasonality in menu planning. 

[22:10] Insights into local produce and its influence on fine dining.

[35:50] Chef Best's collaboration with local producers and sustainable practices.

[45:00] The future of fine dining and the importance of supporting local agriculture.

Links

Mark Best

Website: https://chefmarkbest.com/ 

Instagram: https://www.instagram.com/markbest 

TikTok: https://www.tiktok.com/@chef_markbest 

Facebook: https://www.facebook.com/chefmarkbest/ 

 

Infinity by Mark Best

Website: https://infinitysydneytower.com.au/whats-on/mark-best/

Instagram: https://www.instagram.com/infinitysydneytower/

Facebook: https://www.facebook.com/infinitysydneytower/ 

This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com and www.unoxcasa.com 

Mark Best, Infinity Restaurant, Sydney Tower, Australian cuisine, fine dining, sustainability, mentorship, seasonality, hospitality, multicultural food, culinary innovation, local produce, wine, food philosophy

Acclaimed chef Mark Best is returning to the spotlight with his newest venture, Infinity by Mark Best, set high above the city at Sydney Tower. In this episode, Mark sits down with host Lucy Allon to share his bold vision for redefining the Australian dining experience&mdash;one rooted in sustainability, local produce, and the diverse cultural fabric of Sydney. He opens up about the creative challenges of building a restaurant in such an iconic location, the responsibility of mentorship in the hospitality industry, and why supporting small producers is central to his approach. With a wholly Australian wine list and a philosophy that goes beyond food,&nbsp;Infinity by Mark Best isn&rsquo;t just a restaurant&mdash;it&rsquo;s a culinary statement. Whether you're in hospitality, a foodie, or someone passionate about innovation and leadership, Mark&rsquo;s insights offer a rare behind-the-scenes look at the future of Australian dining.
Key Takeaways:
<ul>
<li aria-level="1">Mark Best is launching Infinity by Mark Best at Sydney Tower, an elevated dining experience 81 floors above the city.&nbsp;</li>
<li aria-level="1">He&rsquo;s championing Australian produce, seasonality, and sustainable practices.</li>
<li aria-level="1">Infinity&rsquo;s menu will reflect Sydney&rsquo;s multicultural influences.</li>
<li aria-level="1">The restaurant will showcase a 100% Australian wine list.</li>
<li aria-level="1">Mark is committed to mentoring emerging chefs and cultivating the next generation of hospitality talent.</li>
<li aria-level="1">He sees Infinity by Mark Best as a platform to celebrate local producers and spark culinary innovation.</li>
<li aria-level="1">Mark shares candid thoughts on the pressures and potential of the current restaurant industry.</li>
<li aria-level="1">His goal: to offer a transformative dining experience that connects people to place, story, and culture.</li>
</ul>
Standout Quotes:
<ul>
<li aria-level="1">"I'm nervous&mdash;but in a good way."</li>
<li aria-level="1">"I want to support smaller producers."</li>
<li aria-level="1">&ldquo;Infinity isn&rsquo;t just about food&mdash;it&rsquo;s about meaning, connection, and impact.&rdquo;</li>
</ul>
Key Moments:
[00:45] Introduction to Chef Mark Best and his culinary journey.
[15:30] Discussion on the role of seasonality in menu planning.&nbsp;
[22:10] Insights into local produce and its influence on fine dining.
[35:50] Chef Best's collaboration with local producers and sustainable practices.
[45:00] The future of fine dining and the importance of supporting local agriculture.
Links
Mark Best
Website: <a href="https://chefmarkbest.com/">https://chefmarkbest.com/</a>&nbsp;
Instagram: <a href="https://www.instagram.com/markbest">https://www.instagram.com/markbest</a>&nbsp;
TikTok: <a href="https://www.tiktok.com/@chef_markbest">https://www.tiktok.com/@chef_markbest</a>&nbsp;
Facebook: <a href="https://www.facebook.com/chefmarkbest/">https://www.facebook.com/chefmarkbest/</a>&nbsp;
&nbsp;
Infinity by Mark Best
Website: <a href="https://infinitysydneytower.com.au/whats-on/mark-best/">https://infinitysydneytower.com.au/whats-on/mark-best/</a>
Instagram: <a href="https://www.instagram.com/infinitysydneytower/">https://www.instagram.com/infinitysydneytower/</a>
Facebook: <a href="https://www.facebook.com/infinitysydneytower/">https://www.facebook.com/infinitysydneytower/</a>&nbsp;
This episode is proudly presented in partnership with UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at <a href="https://www.unox.com">www.unox.com</a> and <a href="https://www.unoxcasa.com">www.unoxcasa.com</a>&nbsp;
Mark Best, Infinity Restaurant, Sydney Tower, Australian cuisine, fine dining, sustainability, mentorship, seasonality, hospitality, multicultural food, culinary innovation, local produce, wine, food philosophy

Welcome to the Straight To The Source podcast, where leadership meets the future of food.

Hosted by two of Australia’s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.

With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider’s lens to the challenges and innovations driving the industry forward.

From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.

Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.

Follow, comment, and hit that bell for more Straight To The Source episodes on Apple Podcasts, Spotify or YouTube.

To stay up to date, follow Straight To The Source on Instagram, Facebook and LinkedIn.

Welcome to the Straight To The Source podcast, where leadership meets the future of food.
Hosted by two of Australia&rsquo;s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.
With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider&rsquo;s lens to the challenges and innovations driving the industry forward.
From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.
Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.
Follow, comment, and hit that bell for more Straight To The Source episodes on <a href="https://podcasts.apple.com/au/podcast/straight-to-the-source/id1610058270">Apple Podcasts</a>,&nbsp;<a href="https://open.spotify.com/show/1FwFeGJI0wp15O9KiDn28c?si=20a9b788479446c7">Spotify</a> or <a href="https://www.youtube.com/@straighttothesource7730">YouTube</a>.
To stay up to date, follow Straight To The Source on <a href="https://www.instagram.com/straight.to.the.source/?hl=en">Instagram</a>, <a href="https://www.facebook.com/straighttothesourcefoodtours">Facebook </a>and <a href="https://www.linkedin.com/company/straight-to-the-source/">LinkedIn</a>.