Mark Chapman

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Australian chef, Mark Chapman, moved to Bristol to be with his now wife in 2012. He has worked in a range of restaurants in Bristol and Bath since then including at the Michelin star hotel The Bath Priory.

Mark trained as a chef is Sydney, Australia. He is a classically trained fine dining chef, now with over 16 years of experience. He developed his skills in a range of Michelin equivalent ‘hat’ restaurants in Sydney,  including Sepia (a French Japanese fusion restaurant), Bistro Ortolan,  The Light Brigade Hotel, as well as Wolgan Valley (a 5 star exclusive Emirates hotel in the Blue Mountains).

Mark joined the Season + Taste hospitality group in 2016 as Head Chef of Bravas working his way to Executive Chef of the whole group (Bravas, Gambas, Cargo Cantina, Bakers and Masa Mezcal) and enjoyed putting his fine dining experience into some more creative ventures. He volunteers and works with a number of Bristol community charities and food unions such as Caring in Bristol, Bristol food union and Mazi project.

Mark opened his own restaurant COR with his wife Karen in October 2022. COR is a family run restaurant which is influenced by their love of the Mediterranean. The menu plays to Mark’s fine dining training yet also incorporates the more fun, sharing style food they love. COR has a small menu that is seasonally updated and will be created with the aim of reducing waste and surplus in the kitchen with creativity from the team shown on its menus.

See Mark Chapman