Mark Holland is the head chef of the Paddo Inn in Paddington, Sydney and the Petite Bouche Chef of The Month for March.

The Paddo Inn focuses on seasonal produce that can showcase the best of what Australia has to offer. Matt Moran oversees the menu and works closely with Mark to bring a gastro pub experience to the locals of Paddington.

PADDO INN HEAD CHEF MARK HOLLAND

PADDO INN HEAD CHEF MARK HOLLAND

Mark is a British Born chef who grew up in Yorkshire. He was inspired to become a chef by his father who owned a restaurant. Growing up Mark recalls how his father's passion and work ethic attracted him to the kitchen and developed his curiosity and desire to work with fresh produce.

His culinary background started with Gastro Pubs, where he spent time at "The Bull & Last" which is a multi-award winning pub and restaurant, located just a stone's throw from Hampstead Heath in leafy north-west London.

Mark wants to attract local crowds to "The Paddo Inn", so they can enjoy a modern Australian and English gastro pub experience in the heart of Paddington.

RUBY TUNE CEVICHE, EDAMAME, AVOCADO, CONFETTI CORIANDER, AVOCADO, MICRO RED SHISO. SOY & WASABI

RUBY TUNE CEVICHE, EDAMAME, AVOCADO, CONFETTI CORIANDER, AVOCADO, MICRO RED SHISO. SOY & WASABI

STEAMED PIPPIES, SPICY NDUJA, ICE PLANT, FINGER FENNEL. GARLIC KALE

STEAMED PIPPIES, SPICY NDUJA, ICE PLANT, FINGER FENNEL. GARLIC KALE

338 OXFORD ST, PADDINGTON. THE PADDO INN

338 OXFORD ST, PADDINGTON. THE PADDO INN

CHARRED CAULIFLOWER, SMOKED ALMOND DRESSING, CONFIT TOMATOES, AMARANTH, SALAD BURNETT, CHIMMICHURRI

CHARRED CAULIFLOWER, SMOKED ALMOND DRESSING, CONFIT TOMATOES, AMARANTH, SALAD BURNETT, CHIMMICHURRI

PETITE BOUCHE FINGER FENNEL

PETITE BOUCHE FINGER FENNEL

MARK HOLLAND.jpg
PETITE BOUCHE GARLIC KALE

PETITE BOUCHE GARLIC KALE

CHOCOLATE PANNA COTTA, PICKLED BLACKBERRIES, BLACKBERRY SORBET, MARIGOLD FLOWER PETALS

CHOCOLATE PANNA COTTA, PICKLED BLACKBERRIES, BLACKBERRY SORBET, MARIGOLD FLOWER PETALS

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