Mark Ebbels brings a passion for local produce, sustainability and creative innovation to his role as Culinary Consultant at Re’em Yarra Valley Restaurant.
Born and raised in the Yarra Valley, Mark developed an early connection to seasonal produce while growing up on his family’s vegetable farm. That foundation continues to shape his approach to food today, with a strong focus on sustainability, seasonality and produce-led cooking.
After building his culinary experience locally, including at Balgownie Estate Yarra Valley, Mark took his career overseas to work in some of the world’s most celebrated kitchens. He spent two years at The Fat Duck under renowned chef Heston Blumenthal before later helping Bacchanalia earn a Michelin star in 2016.
In 2018, Mark returned to the Yarra Valley to join TarraWarra Estate, bringing with him extensive international experience and a renewed focus on sustainable dining and regional produce.
At Re’em Yarra Valley, Mark helps shape a menu that combines innovation with tradition. His approach celebrates the richness of local ingredients while also honouring Helen and Joey’s Chinese heritage through flavour, technique and shared dining experiences.
The result is a dining philosophy grounded in creativity, balance and seasonality, where contemporary Yarra Valley produce meets Chinese culinary influence in thoughtful and approachable ways.
