Mayura Station
Chef Stories
Mark Wright — Australia's most experienced Wagyu chef — and the kitchens that build their reputation on Mayura.
Chef Stories
Australia’s Wagyu master
Mark Wright is Head Chef and Restaurant Manager at Mayura Station’s Tasting Room on South Australia’s Limestone Coast, and is widely recognised as Australia’s most experienced Wagyu chef.
With more than 20 years in professional kitchens, Mark has shaped how Mayura’s own Full-Blood Wagyu is cooked and understood.
The chef
From Sydney to the Limestone Coast
Mark honed his craft at Sydney institutions including the Chef Hat-winning Bathers’ Pavilion and Ribs and Rumps, and served as Executive Chef at the Foreign Correspondents’ Club in Siem Reap.
In 2013 he joined Mayura Station, transforming the Tasting Room from a simple cellar door into an acclaimed paddock-to-plate destination built around daily Full-Blood Wagyu menus.
At the grill
Five courses, many techniques
Mark creates evolving five-course set menus that showcase Mayura’s cuts across chargrill, hibachi and teppanyaki.
At the Chef’s Table, seated ten around the grill, he cooks and talks guests through each cut — an interactive experience that leaves diners understanding what makes Mayura Wagyu unique.
Wagyu is poetry on the plate, and with the variety of cuts I am able to showcase, I feel like a kid in a candy store.
— Mark Wright, Head Chef, Mayura Station
A kitchen with a record
Under Mark’s lead, the Tasting Room has been recognised among Australia’s very best.
- SA’s Best Steak Restaurant ×7
- Australia’s Best Steak 2018 & 2023
- R&C Awards Hall of Fame
- SA’s Best Premium Dining 2025
In preparation
Guest chef stories & collaborations
Testimonials and collaboration stories from visiting chefs are pending rights clearance and are not published here yet. Slot reserved — rights-pending (Scott / MAYURAWEB).
Cook with Mayura, or dine with us
Talk to our team about supply for your kitchen, or plan a visit to the Tasting Room.