Mark Greenaway is a dynamic and highly successful Head Chef that in February 2011, launching his first signature restaurant at no12 Picardy Place in Scotland's culinary Capital, Edinburgh. Mark was previously the award winning Head Chef at the Tweed Restaurant in the Dryburgh Abbey Hotel.
With over 18 years experience, Mark has worked for a number of highly regarded restaurants, including Minc, G.P.O and The Grand National Restaurant, all in Sydney Australia and the prestigious Room Restaurant at One Devonshire Gardens, Glasgow.
“My style of cooking is very much produce based. If it costs a little more to get the quality, then there is no question I will buy it".
Mark is a winner of the 'American Express Plated Restaurant Dessert of the Year' and he has also presented at the Pastry Chef’s Annual Dinner Award in London, which was attended by chefs from some of the best restaurants in the UK.
In January 2009 Mark achieved 2 AA Rosettes after just 6 months at Dryburgh Abbey Hotel, signalling the start of a good year for both the hotel’s upmarket Tweed Restaurant and Mark. In spring they went on to win the Restaurant Turnaround Award plus a Chef Médaille d’Or for Dinner Excellence at The Scottish Hotel Awards. In 2010 Mark was awarded a high 5 FoodStars rating at his previous restaurant and brings this now to his own signature restaurant in Edinburgh.
