Re'em Yarra Valley Restaurant

Born and raised in the Yarra Valley, Mark Ebbels brings a passion for local produce, sustainability and creative innovation to his role as Culinary Consultant at Re’em Yarra Valley. His love of food began on his family’s vegetable farm, where he learned that great cooking starts with great produce. As a result, Mark naturally gravitates towards vegetables and seasonal ingredients. Today, he continues to draw inspiration from the land around him.

Mark’s career spans some of the world’s most celebrated kitchens. After building a strong foundation locally, he moved overseas and spent two years at Heston Blumenthal’s The Fat Duck. He later joined the team at Singapore’s Bacchanalia, which was awarded a Michelin star in 2016.

Mark returned to Australia in 2018 to join TarraWarra Estate. There, he brought with him a wealth of international experience and a renewed focus on produce-led cuisine. His cooking philosophy centres on respecting the land, celebrating seasonality and allowing ingredients to shine.

Mark is also a naturally curious chef. He has long been fascinated by the way food connects people, cultures and traditions. Working alongside owners Helen Xu and Joey Zeng deepened his appreciation for the regional cuisines of Yiwu and Sichuan. In addition, visits to China gave him firsthand insight into the ingredients, techniques and philosophies that shape these food cultures.

At Re’em, Mark draws on these influences to create dishes that combine the warmth of a Yarra Valley winery experience with the depth and diversity of regional Chinese cuisine. Ultimately, his approach reflects both the region he calls home and the cultures that continue to inspire him.