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Recipes for success: Chef John Mark offers advice and a salmon batayaki recipe

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DUBAI: Chef John Mark has worked at a number of prestigious establishments over the years, in the Maldives, Mauritius, the UAE, and India, among others. Now, he’s the chef de cuisine at Japanese restaurant Gishiki 45 in The St. Regis Red Sea Resort. 

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Here, Mark discusses embracing mistakes, his favorite dish to make, and the importance of a healthy working environment. 

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