ABOUT

Mark Filippelli is an Australian entrepreneur, author, and creative visionary recognised for blending wellness, design, science, and human connection into the future of food. Originally trained in law, Mark followed his instinct for storytelling and people into hospitality, where he went on to co-found and operate 18 venues across Melbourne, Sydney, and Byron Bay.

From the age of 25, his work helped lead Australia’s health and wellness movement, redefining what conscious dining could look like. His flagship project, Matcha Mylkbar, was Australia’s first matcha café, introducing the world’s first trademarked vegan egg and pioneering global trends such as the mushroom latte and the Smurf Latte, a striking blue-algae creation that became a viral sensation. The drink was featured internationally across outlets including Mashable, Vice, The Guardian, and The Daily Mail, inspiring copycats in more than 50 countries worldwide.

Other ventures including Il Fornaio, Weirdoughs, The Last Piece, Miss Kneady, Catalina Kitchen, and Mark + Vinny’s all shared Mark’s philosophy that food should be ethical, joyful, design-driven, and emotionally resonant. His concepts were widely acclaimed for both creativity and flavour, with GQ naming Il Fornaio “Melbourne’s Sexiest Bakery” and Weirdoughs receiving People’s Choice Best Café in 2018.

In 2024, Mark released his first book, This Cookbook is a Huge Missed Steak, a playful yet profound exploration of food, creativity, and meaning. The book tour spanned Australia and the United States, with national appearances on NBC, Access Hollywood, The Morning Show, and KTLA, alongside features in Forbes and Medium.