RACV City Club
Mark Normoyle, Executive Chef RACV City Club, leads the kitchen of the second biggest hospitality employer in Melbourne. With a team of up to 80 people, including several apprentices, Mark instils a passion for food and a focus on quality which has made the RACV City Club a dining institution.
About Mark Normoyle
Mark began his cooking career at age 15 with the Sheraton Hotel Group at Ularu Ayers Rock resort.
After a stint at the Sheraton Mirage Hotel Gold Coast, he returned to Victoria to take up a post at the Hotel Sofitel Melbourne. Here he worked in Café la on 34th, Klicks and Babalu, achieving his goal of becoming a Sous Chef. Mark then held the role of Chef De Cuisine at the “Australian Club”, Australia’s most exclusive private club, before he was brought on board to be at the forefront of the RACV 501 opening.
With his promotion to Executive Chef at the RACV City Club in 2009 he has inspired his kitchen team with his enthusiasm and passion for quality food and premium ingredients.