Mark Morrans

Mark Morrans grew up in South Africa, and was an enthusiastic cook from a young age. He trained at the highly-acclaimed Institute of Culinary Arts in the beautiful Banhoek Valley, just outside Stellenbosch – one of South Africa's most prestigious wine regions. Following a couple of years working as a chef in Cape Town, Mark moved to Australia where he joined the team at Nobu Melbourne. It was here that Mark met Scott Hallsworth, with whom he would go on to work for many years. After Nobu, learning the intricacies of Japanese cuisine, Mark moved to London to join chef David Thompson at the Michelin-starred Thai restaurant, Nahm, in The Halkin hotel, Belgravia.

Following this, Mark returned to working with Scott Hallsworth at several different restaurants around the world, including Mirai in Dubai, Wabi in Horsham, West Sussex, and Kurochan at the Mandarin Oriental in Bodrum, Turkey. Back in London in 2013, the pair turned to the project of launching Kurobuta, the renowned Japanese izakaya concept, which first appeared as a highly successful pop-up on the Kings Road.

Having held the position of Group Head Chef at Kurobuta for three years, overseeing the sites in Chelsea, Marble Arch, and Harvey Nichols Knightsbridge, Mark left to pursue other projects. This led to a stint at Notch on the rooftop of the Marriott Park Lane hotel, with great success offering an internationally inspired street food menu. Following this, Mark was approached about a new opening in Reykjavik, Iceland, and worked as consultant chef overseeing the development of the Japanese and South American fusion menus at the highly-regarded restaurant.

Mark returned to London in late 2016, and met Harry Edmeades, Founder of Señor Ceviche. In January 2017, he was appointed Executive Chef for the group, including the flagship restaurant in Carnaby, as well as the new site on Charlotte Street, Fitzrovia. At Señor Ceviche, Mark uses his great knowledge of both South American and Japanese cuisine to create traditional Peruvian dishes such as ceviche and tiradito, whilst also exploring the fascinating Japanese and Chinese influences on Peruvian cuisine, with a selection of Nikkei and Chifa specialities. After two years at Senor Ceviche, it was time to move on.  Mark has continued working in Latin American Cuisine and is now the Executive Chef at one of Mayfair’s most popular Restaurants, Mnky Hse.