A Candid Interview with Sedgebrook’s Chef Mark Low

By Melissa Borgerding

Chef de Cuisine Mark Low has traveled a long way to Sedgebrook’s kitchen, and he couldn’t be more excited. He sat down with the Tribune to discuss his international culinary experiences, his delicious plans for the future of Sedgebrook dining, and why he believes that the secret to a great meal is always in the sauce.

Tribune: Welcome to Sedgebrook, Chef Low. You don’t sound like you’re originally from Chicago.

Low: I’m English, but I was born in Germany. I grew up in Nottingham, England—home of Robin Hood, but I promise I haven’t done any stealing lately.

Tribune: Could you describe your training and some of your past culinary experience?

Low: Well, I basically grew up in a restaurant. My mom and dad own restaurants in England. Other than my family’s restaurants, I trained at the University of London Culinary School, then for two more years at the University of Nottingham.

After that, I worked as a chef for eight years with Princess Cruises. I’ve had the opportunity to see 56 countries. In fact, I met my wife on a cruise. She was a passenger and I was an employee. We weren’t supposed to do that, but I have to say I think it turned out pretty well.

More recently, I worked at the Congress Hotel on Michigan Avenue here in Chicago.

Tribune: What are you hoping to bring to the table here at Sedgebrook? What are you looking forward to most?

Low:  I’m really looking forward to making an impact on a day to day basis, which you can’t always do at a regular restaurant. I want to bring more of a cruise ship mentality to dining at Sedgebrook—more variety, and just knowing what people like and want.

Tribune: What interests do you pursue when you’re not in the kitchen?