Patten was born in Melbourne, Australia in 1969. He started cooking from the age of fourteen with the inspiration of his Maltese grandparents. Food has always been the greatest passion and love of his life. In fact, by the age of 10, he already had a natural talent in the kitchen and knew it would be his chosen profession.

At age twenty-two, Patten was already Executive Chef of a restaurant in Melbourne called Quarter Sessions, which was awarded a Chef�s Hat (the Australian equivalent of the Michelin Guide). From Quarter Sessions, he took his first step into the hotel industry at the new Sheraton Towers Southgate, Melbourne, where he was Chef Manager of the Alto Restaurant. Patten�s next move was to the position of Chef de Cuisine on Hayman Island, where he created and cultivated his style of eclectic Australian cuisine, which he then showcased during international promotions at the Hyde Park Hotel in London and SAS Radisson Hotels throughout Norway and Denmark.

Patten�s first new hotel opening was with Intercontinental Hotels at the 444 room �Grace Hotel� in Sydney, where he was Executive Chef and Food and Beverage Director. Here he oversaw the entire department, which included three restaurants, a deli and cafe and large banqueting facilities. He developed his knowledge of Asian cuisine while training at properties in Kuala Lumpur and Singapore.

His next career move came when Lady Weinberg hired him as a consulting chef for her trendy Hempel Hotel in London, where he experienced a unique approach to food in its relationship to design. Here the presentation style was very graphic and architectural.

In early 1998, Patten moved to the island of Cyprus to join the Thanos Group of Hotels. He worked as Executive Chef at the Annabelle Hotel in Pathos before opening the new �Gem of the Mediterranean,� the Anassa Hotel in Polis. Using a wonderful combination of Mediterranean products, he introduced contemporary fusion cuisine, combining quality organic produce with new styles and Asian cooking techniques. Cyprus had never experienced modern cuisine like this, and consequently the various restaurants in the Thanos Hotels in Cyprus set a new standard for innovative dining on this Mediterranean island. Although half of his team did not speak English, Mark thrived on the challenge of this different culture, while learning Greek. Today he considers Cyprus his second home.

He then moved to Barbados in 1999 to join the Sandy Lane team for the relaunch of the property following the resort�s closure for total rebuilding. This would be his third opening of a five-star property. From the Mediterranean to the Caribbean, Patten loved the cultural diversity of these experiences.

Now as the new Executive Chef at InterContinental Hong Kong, Patten is excited to experience yet another continent and cultural culinary adventure with his largest hotel operation to date.

As Executive Chef, Patten oversees the hotel�s four internationally acclaimed restaurants (Yü, Yan Toh Heen, the Steak House Bar & Grill and Harborside). He heads a team of over 110 chefs and is responsible for the daily culinary operations of the entire hotel, including Hong Kong�s largest hotel banqueting facility, plus two lounges, the poolside café, the Chocolate Café and the hotel�s 24-hour room service.

One of the hallmarks of Patten�s cuisine is using only the finest local and imported products. He insists on the highest quality, with attention to detail in all of his restaurants. His cooking style places emphasis on flavor and the combination of ingredients, with outstanding presentation.

Media Contact:
USA
Melanie Brandman
The Brandman Agency
Tel: 212-683-2442
Fax: 212-683-2022

Hong Kong
Carole L Klein
Director of Public Relation
InterContinental Hong Kong
Tel: (852) 2313-2335
Fax: (852) 2724-3284