About the Author
Mark Jensen left a career in hairdressing to become a chef at the age of 27. He has worked in Matt Moran's Paddington Inn Bistro and Bennelong Restaurant. He made his mark in the Sydney dining scene when he opened The Dining room at the Olympic Hotel in 1995. In 2001 his brother-in-law Luke Nguyen invited him to join his new restaurant, Red Lantern, and he has been there ever since. Mark is passionate about ethical eating and is currently transforming Red Lantern into an environmentally sustainable restaurant.