The Calile Announces New Addition to its Hospitality Team with the Appointment of Culinary Consultant, Mark Best
Mark Best is a highly acclaimed international Restaurateur, Chef, Author, Photographer, and Media Presenter who has been appointed to the new leadership role of Culinary Advisor at The Calile Hotel. Best will assist with the creative development and implementation of food and beverage menu concepts throughout all hotel food and beverage offerings.
"My ambition at The Calile is straightforward – to offer memorable dining experiences across the hotel that reflect its time and place as well as the property's unique culture and architectural language. My immediate task is to build and mentor the relationships that will bring these ambitions to life,” said Best.
Effective immediately Best will focus on creative concepting for all dining aspects of the hotel – from Lobby Bar menus to conferencing and event catering, and in-room dining. Best will also be responsible for staff education, establishing a network of local producers and incorporating Calile grown ingredients from their rooftop garden into revised menu offerings.
“Being part of The Calile, especially after its recognition as The Best Hotel in Oceania, is a remarkable opportunity. My focus here is on building genuine partnerships with Queensland's producers, farmers, and artisans. It's about bringing their stories and passion to the plates of our guests, making each meal a celebration of our community's rich landscape,” said Best.
“With a background deeply rooted in shaping Australia's contemporary culinary scene, I am excited to apply this experience at The Calile. My goal is to foster an environment where culinary excellence is the norm, ensuring that each dish reflects our commitment to quality and the uniqueness of our local cuisine."
Now in its fifth year – The Calile Hotel continues to develop new strategies to ensure the best possible experience for its guests.
“Our food and beverage offerings are key to making that happen. Mark will be part of a new era ensuring the creative direction of our culinary offering aligns with our values of quality, sustainability and supporting local producers and growers,” said Co-owner and Calile Malouf Investment (CMI) Director Cal Malouf.
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EDITOR’S NOTES
What’s in a name: The Calile (name cannot be shortened)
Images available on request.
Lead in rate: From $379.10
Website: thecalilehotel.com
Operator: TFE Hotels
Download images here.
FOR MORE INFORMATION CONTACT
Jodi Clark - TFE Hotels (Director of Communications) +61 499 900 658 / [email protected]
Jessica Wood – TFE Hotels (PR Executive) +61 437 242 034 / [email protected]
MORE ABOUT MARK BEST
Mark Best, a pivotal figure in Australia's culinary scene, began his career as an electrician before a shift to gastronomy at 25 training in Sydney's Macleay Street Bistro, which earned him the prestigious Josephine Pignolet Award in 1995, marking him as Sydney's best young chef. Best opened Peninsula Bistro in Balmain, which quickly became a local favourite, leading him to further refine his skills in France, including stints at ‘L’Arpége’ in Paris and ‘Le Manoir Aux Quatre Saisons’ in the UK. His restaurant, Marque, opened in 1999 in Sydney. His inventive approach, devoid of traditional culinary constraints, allowed him to swiftly become a symbol of modern Australian cuisine achieving multiple accolades including Chef of the Year and Restaurant of the Year, and featuring in the San Pellegrino World's 50 Best Restaurants. He is noted at Marque for his approach to mentoring, training some of the best young Chefs and restaurateurs of their generation.
Best expanded his repertoire with ‘Bistro Pei Modern’ in 2014 and entered the luxury cruise line industry with ‘Bistro’ by Mark Best. As a culinary advisor he focuses on elevating culinary and service standards, while also promoting Australian cuisine globally. His published works, media appearances, and culinary Judge further solidify his standing as a distinguished chef and culinary voice and innovator in Australia.
THE CALILE
QUEENSLAND: The Calile embodies a relaxed urbane style that satisfies the needs of a sophisticated traveller seeking more. Anchored in, respecting, and collaborating with its community it is committed to caring for the environment and forging genuine connections with its like-minded family of locals, guests, neighbours and partners. All rooms in the hotel invite the climate in, with 175 generous guest rooms, including nine suites and two premier suites – featuring a mix of individual Juliette, poolside and terrace-style balconies and two private rooftop terrace suites named for the founding family’s original patriarch and matriarch Calile and Ada Malouf.
Designed with the guest experience in mind, open-air spaces and breezeways link to rooms appointed for comfort – cork floors and sisal matting give way to marble bathroom finishes, dedicated living areas with day bed and dining table, custom linen robes, organic bath amenities and a locally sourced mini bar.