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.

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

THIS IS MARK HOLLAND PETITE BOUCHE Q & A.

As part of our Petite Bouche chef of the month campaign we sat down with Mark Holland at Paddo Inn to ask him some questions about the industry.

YOUR FAVOURITE PLACE TO EAT IN SYDNEY?

I am spoilt for choice as I live in Paddington; however, Alamantari coffee shop, is a hidden gem, it takes me back to my holidays in Florence. For a great date night you can’t go past 10 Williams Street, they always have great food and service.

FAVOURITE PRODUCT TO WORK WITH IN THE KITCHEN?

I love fresh herbs because there are so many different flavours and colours to use. The herbs add so much depth and freshness to many different styles of dishes.

A CHEF WHO INSPIRES YOU PAST OR PRESENT?

Marco Pierre White and Marcus Wareing inspire me. They are two heavy-weights in the cooking world. They worked so hard to get themselves up the ladder and both create mind-blowing food. Marcus Wareing particularly inspired me during my time in the UK Masterchef professional series.

WHAT CHEF SHOULD WE LOOK OUT FOR IN THE INDUSTRY?

Josh Niland from Saint Peter in Paddington. He is a very creative and imaginative chef. I believe he will go far. He seems to do nothing wrong at the moment and I love having his restaurant two doors down from us.

WHAT ARE YOUR TOP PETITE BOUCHE PRODUCTS?

The Bronze Fennel; It is such a humble, sturdy and stunning garnish. I love the aniseed flavour. I have used it for a long time with various dishes.

WHAT ATTRIBUTES MAKE A GREAT CHEF?

Passion, dedication, hard work and respect for produce. If you live by these four attributes, you will not go wrong.

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

338 OXFORD ST, PADDINGTON. THE PADDO INN

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

MARK HOLLAND AT PADDO INN