Mark Block has been the Head Chef of Bluebird Chelsea since September 2005, overseeing the Restaurant, Bar, and four Private Rooms, which between them can seat over 300 people.

Mark's cooking style is classic British, honest and locally sourced. He started his career in 1988 as a commis chef at Riverside Restaurant Catering Company, King's Lynn, Norfolk, where he remained for four years. From here, Mark worked in country hotel restaurants before moving to London in 1996 for a short spell as chef de partie at the Criterion Brasserie, a well-known brasserie in Piccadilly with 200 covers. Mark left London later that year, returning to hotels in 1997 at the highly regarded Cliveden Hotel in Taplow, Buckinghamshire (a 5-star hotel with a restaurant boasting four AA Rosettes). Mark worked there as senior chef de partie until 1998.

Mark joined D&D London (known then as Conran Restaurants) at their classic French restaurant, Orrery, in May 1998, as senior chef de partie under Chris Galvin. In 2000, he left to join the Dorchester on Park Lane, where he worked in all areas of the hotel's banqueting facilities. Mark rejoined D&D London at Almeida Restaurant in Islington in 2003 as senior sous chef, where he cooked regional French food until 2005, when he joined Bluebird Chelsea.