Mark Broadbent is the executive head chef at the Conran Bluebird restaurant in Chelsea.
Mark grew up in Rochdale, Lancashire. He started his career in catering as a part-time pot-washer at the Yew Tree restaurant opposite his school. Within a week he was promoted to one of the sections.
He went on to train at catering college and worked in various restaurants in the Manchester area. At only 17 years old he got a commis chef job at the Rembrandt hotel in London. Before taking his current job in 2004, he worked under David Nichols at the Britannia Intercontinental and as executive chef at Oliver Peyton's Isola.