Mark Russell Mosuyun

30 Years,

Reason for participation

"To push myself to greater heights and with the challenge, I hope to enhance my skills. To also learn and exchange skills and knowledge from all the best chefs I am competing with. To create the best sushi and achieve an experience that one won't get elsewhere. With this experience, I will put forward my best effort to showcase my talent and passion as a Sushi Chef."



My Work



Professional Experience

  • Sous Chef
    Shangri-La Hotel, Singapore - Dec 2008 - Present

  • Chef Assistant
    Rimba Cafe - Jan 2015 - Nov 2015

  • Chef Assistant
    Brass Monkey - Nov 2004 - Dec 2015