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Chef Mark LaBrooy is an Australian chef, restaurateur, and wild-food advocate whose career bridges fine dining, café culture, and the outdoors. After training in Sydney under executive chef Klaus Huber and working at the acclaimed Tetsuya’s, Mark refined his skills in Switzerland before co-founding Three Blue Ducks in Bronte in 2010 — now a celebrated restaurant group known for its sustainable, ethical, and produce-driven cooking. A passionate hunter, spearfisher, and forager, he brings a deep respect for ingredients and the environment to everything he creates, blending refined technique with a grounded, adventurous approach to food. Today, Mark channels his philosophy into Discovered Wildfoods, a business dedicated to sourcing and sharing wild game and sustainable Australian produce, as well as his new venture Barney’s a pizza & wild game butchery in Wollongong on the South Coast of Sydney. Across all his ventures, Mark continues to champion thoughtful, nature-driven cooking that connects people to the land and to the stories behind what they eat.
