The Face Behind the Food
Growing up, being a chef wasn't the first thing on the list for RACV City Club Executive Chef Mark Normoyle. Making a start in the industry by washing dishes at a local pub, Mark grew up in the kitchen with some good influences and essential life lessons. His signature dish, although a secondary cut for some, has been served around the world. Discover more about the Chefs of RACV in the RoyalAuto editorial which showcases the talents of the people who are passionate about serving you the best in the region.