Mark LaBrooy is a renowned Australian chef, restaurateur, and advocate for sustainable food practices. He co-founded the acclaimed Three Blue Ducks, a restaurant group known for its ethical, farm-to-table approach. After years of culinary leadership, Mark has now shifted his focus to wild and sustainable food ventures as the co-owner of Discovered Foods and Wild Pie, businesses dedicated to ethically sourced, wild-harvested ingredients. Previously, Mark served as the head of culinary for The Boathouse Group, where he played a pivotal role in shaping its food philosophy before recently stepping down to focus on his own enterprises. An accomplished author, Mark has published three cookbooks, showcasing his expertise in sustainable and wild food cooking. His passion extends beyond the kitchen—he is a subsistence hunter and fisherman, advocating for responsible harvesting and whole-animal cooking. His deep connection to nature and adventure has also made him a YETI ambassador, where he promotes outdoor cooking and ethical sourcing. Beyond his professional life, Mark is a dedicated father and husband to Dr. Hannah LaBrooy, balancing his culinary innovations with family life. His career continues to evolve, redefining the way Australians engage with food, sustainability, and the wild.