Mark Fry

Mark started his career in 1998 with an apprenticeship at the Michelin starred 'Simpsons Restaurant' in Kenilworth, working with Andreas Antona, Luke Tipping, Andy Waters and Glynn Purnell whilst studying part time at Stratford College. 

After two and a half years, Mark moved to the 'Welcombe Hotel and Golf Course', under the Michelin starred chef Ben Davies. 

A year later, Michelin starred 'No 1 Lombard Street' in the City of London was his next challenge, working his way up from Commis Chef to Senior Chef De Partie. His twelve month planned stay in London stretched to four years!

After this period, Mark felt ready to return to the Midlands, where he joined forces with an old mentor of his in the shape of Andy Waters, as Senior Sous Chef position at the Michelin starred 'Edmunds', in Henley-in-Arden.

 After two years, he was eager to develop the management of a kitchen and took a Head Chef position at 'Hogarths Hotel', near Solihull. During his time at 'Hogarths', Mark won the coveted M.A.R.C.H.E Chef of the Year competition in 2007, beating 10 others in the process.

Finally, in 2007, he decided to go in to business with his good friend and fellow chef, Dan, and Tailors was born.