Mark Dodson has an extremely extensive and impressive culinary history. Everything this executive chef seems to touch turns into a Michelin star, and it’s proven in the quality and passion of his work.
After graduating from Colchester Catering College, he worked at the InterContinental (now Radisson) on Portman Square in London, The Old Court House hotel in Jersey, and the Michelin-starred Le Talbooth restaurant in Devon. He told The Caterer, “during the next two years, I progressed from chef de partie to sous chef and started to realise that everything counts, the importance of teamwork, staff and equipment.”
At The Waterfront Inn in Bray, he really developed as an acclaimed chef under the wing of tutor Michel Roux. They worked together for 18 years with 12 years as his head chef, and was in that role when the venue was awarded the prestigious maximum of three Michelin stars.
After nearly 20 years with Michel Roux, Mark moved to Berkshire for three years to work as the Executive Chef at Cliveden House, before opening his own place, The Mason’s Arms, with his wife Sarah, who runs the Front of House. They earned a Michelin star after just six months of operation.
Mark describes his dishes as being “good food that is unfussy,” and runs a consultancy where he uses his industry knowledge and expertise to help others in starting their own catering businesses. He also worked with celebrity chef Michael Caines to launch the Exeter Festival of South West Food & Drink in 2014.