Vancouver World Chef Exchange | Sydney

Details

• January 26, 2025
• 6:00 PM
• $195.00*

Our ninth annual Vancouver World Chef Exchange! We’ve reached out to our friends in the global culinary community and have invited them to Vancouver. The result? The world’s culinary best join us for a series of delicious collaborations with our own city’s top talent. Each pairing involves MICHELIN Guide recognized teams, from Bibs through to Stars, each set to be a unique dining experience found nowhere else but here.

Chef Mark Best @  L'Abattoir

Co-Presented by Destination Vancouver
Supported by Air Canada and The Westin Bayshore, Vancouver

Join MICHELIN-Recommended Chef Lee Cooper and Chef de Cuisine Charlie Kunsang in welcoming Chef Mark Best, from Sydney, Australia to L'Abattoir's Private Dining Room on Sunday, January 26th.  Mark Best, a leading voice in Australian Cuisine, returns to the Vancouver World Chef Exchange roster nine years after indulging us at the first ever Exchange dinner at West Restaurant back in 2016.

This 5-course dinner, coincidentally happening on Australia Day, brings these esteemed chefs together, and along with them, circumglobal experiences and flavour influences for this once in a lifetime collaboration.  The menu will be paired with both BC and Australian wines and non-alcoholic pairings are available on request.

Tickets for this event include are 100% non-refundable and due to the nature of this event, menu modifications will be politely declined.  Please visit the website  to view the menu.

*ticket price is exclusive of taxes and gratuity

About Chef Mark Best

South Australian-born Mark Best has emerged as an unquestioned symbol of the new Australian culinary landscape. His relentless drive for improvement and innovative spirit have fuelled his remarkable journey from accidental cook to celebrated chef.

He commenced a culinary apprenticeship in 1990 at the iconic Macleay Street Bistro in Sydney, where he was exposed to the flourishing fusion of European techniques and Asian flavours that defined modern Australian cuisine.  After gaining international experience at Michelin-starred restaurants in France and the UK, Mark returned to Australia and opened his seminal restaurant Marque, in 1999.

Best's culinary prowess has since expanded well beyond the walls of his own restaurants. He has worked as a culinary advisor and brand consultant for major hotel groups, helping to shape their dining concepts and culinary programs. Best has also been an active ambassador for Australian produce and cuisine, representing industry bodies at high-profile international events. In addition to his work in the hospitality industry, Best is a published author, photographer, and television personality. His 2014 book "Marque: A Culinary Journey" offered a glimpse into his innovative approach to cooking, while his appearances on shows like MasterChef Australia and The Final Table have introduced his talents to global audiences.

About Chef de Cuisine, Charlie Kunsang

Chef Charlie Kunsang, L’Abattoir’s Chef de Cuisine, discovered his passion for cooking early on in his life. Originally set on pursuing a career in medicine, his plans changed after enrolling in a culinary course at Vancouver Community College, which ignited his love for cooking. Raised in a small Tibetan settlement near Mumbai, Charlie’s early experiences with growing food and raising cattle instilled in him a deep connection to ingredients and sustainable practices.

After several years at Hawksworth Restaurant, Chef Charlie expanded his career in Michelin-starred restaurants in both Copenhagen, Hong Kong and New York City including a role as Sous Chef at Eleven Madison Park. 

His journey has taken him across the globe, but his passion for creating exceptional dining experiences right here in Vancouver has brought him full circle.

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