Surviving the Sydney restaurant market is a challenge. Doing so for more than a decade is an incredible achievement.

Mark Jensen is a published author, acclaimed chef and sustainability advocate, leading the kitchen at Sydney institution Red Lantern. Together with his business partners, Mark has built a restaurant with a menu rarely changes, which is testament to the fact that product, together with hospitable service, are the key ingredients to surviving in what is a very challenging industry.

Michael Rodrigues: www.linkedin.com/in/michael-rodrigues-154a3811/

Luke Butler: www.linkedin.com/in/mrlukebutler/

Time Out: www.timeout.com/sydney

Hastings: www.hastingspeople.com.au