MARK FILIPPELLI
Food + Happiness
Mark Filippelli is an Australian food entrepreneur and author best known for building culture-shaping hospitality concepts that sit at the intersection of flavour, design, and human behaviour. Over more than a decade, he co-founded and operated 18 venues across Melbourne, Sydney, and Byron Bay, helping redefine what modern, conscious dining could look like.
From pioneering Australia’s first matcha café to creating globally imitated food trends, Mark’s work has consistently blended creativity with commercial impact, earning international media attention and a loyal following along the way. He is also the founder of the State of Happiness Institute, advises founders and organisations through his consulting work, and regularly appears on international television and keynote stages to speak on the future of food, wellbeing, and human-centred experience.
AS SEEN ON / FEATURED IN
Accolades
Inventor of the Blue Algae Latte
Co-creator of the world’s first Vegan Egg
Founder of Australia’s first Matcha Café
Ranked #1 Best Matcha Café in the World
2024 Cookbook: #1 Gift for Foodies
2025 Pinterest pick: Best Dressed at Coachella (dressed as a broccoli)
Founder of People’s Choice awards for Best Restaurant, Best New Restaurant & Best Bakery
This Cookbook Is a
Huge Missed Steak
The cookbook you’ll cook from & laugh with
A riotous blend of delicious recipes, wild puns, and unforgettable stories from building 18 restaurants. Ranked #1 Gift for Foodies by the Australian Good Food Guide.
HAPPINESS
State of Happiness Institute + SHIT Score
A research-led project, founded by Mark Filippelli and Vanessa Challinor from Mind Matters Psychology, exploring how happiness actually works, and how to improve it through daily habits, connection, and environment.
The State of Happiness Institute brings together psychology, behavioural science, neuroscience, philosophy, and lived experience to better understand what shapes human wellbeing. At its core is a simple belief: happiness isn’t vague or accidental — it’s measurable, trainable, and deeply influenced by how we live.
The State of Happiness Index Test (S.H.I.T) offers a clear snapshot of wellbeing across key life domains, helping individuals and organisations identify strengths, gaps, and small changes that can meaningfully improve quality of life over time.
EDITORIAL
Mark’s thoughts on food, happiness, hospitality, and what’s coming next.
Essays on the future of food, the reality of hospitality, and how environment, behaviour, and culture shape how we live and eat. Written from lived experience, not theory.
SPEAKING
Perspective for organisations building what’s next.
Mark Filippelli delivers thoughtful, design-driven keynotes that explore how food, space, emotion, and behaviour shape modern life. Drawing from 18 hospitality venues and current work in longevity and happiness science, his talks combine lived experience with future-facing insight.
Grounded. Engaging. Commercially aware.
CONSULTING
Strategic thinking for people building what’s next
Advisory work for founders, brands, and organisations navigating hospitality, wellbeing, and experience-led industries. Practical. Honest. Commercially realistic.
CONTACT
Speaking, consulting, collaborations, or something that doesn’t fit neatly into a box: this is the place.