With 23 years’ experience cooking in five star hotels and trendy fine dining restaurant kitchens locally and abroad, Hoberman, who began his career training at the luxurious boutique V & A Hotel, today avows the title of Executive Chef. Having been trained in the culinary skills of French, Italian and modern Pacific cuisine, and having the privilege of working in some of Cape Town’s finest five star hotels and restaurants, including Balduccis, Simply Salmon, The Bay Hotel and Grootbos Private Nature Reserve, The Polo Club and Forty Ate, he has all the talent necessary for putting L’Opulence on the Johannesburg culinary map.

Intent on starting his own business, Hoberman branched out into all aspects of the hospitality industry, including large scale upmarket banqueting and catering, all the while refining his knowledge and skills relevant to the industry. Today he owns and runs The Gourmet Chef, one of Cape Town’s upmarket catering companies serving clients locally and abroad. His appointment as Executive Chef at L’Opulence, which will see him between cities as it settles into its own rhythm, is a landmark achievement and allows him to express his creativity through his gastronomy.

More about Mark
• He is a passionate fisherman and practices catch and release.
• He only uses the freshest hand selected ingredients.
• He believes in giving young chefs and untrained staff a chance in the industry and currently has two chefs working for him who he employed with no cooking knowledge. Today they are both growing and learning from Hoberman and will be able to work in any kitchen in the world with the training he is giving them.

Chef Mark Hoberman L'Opulence