Only a select few have featured at the club, and Mr Sycamore (30) said it was a nerve-racking experience.
His trip was part of a promotion for New Zealand Food Week, marked by an event held at the New Zealand Trade and Enterprise (NZTE) New Zealand Focus Centre.
"It was quite an honour to be chosen," Mr Sycamore said.
"Some of the world's best chefs have been invited to cook there in the past so there's a bit of pressure to come up with a menu that has the wow factor.
"The week went really well and I got some great feedback about the food."
Blanket Bay general manager Philip Jenkins said the team at Blanket Bay was delighted with Mr Sycamore's latest achievement.
"While we miss Mark in the kitchen, we are very keen to support his quest to be counted among the world's great chefs.
"We encourage our entire kitchen team to further their careers wherever possible because it's this passion about food that makes dining at Blanket Bay such a memorable experience for our guests."
During his week as guest chef, Mark created several different menus, including dishes featuring Kiwi ingredients such as Milford Sound lobster, beef and lamb, and honeys and cheeses.
Dishes included free-range pork with Central Otago saffron, lamb smoked with Pinot Noir wine barrel shavings, and venison rolled in horopito with blackcurrants, with kiwifruit sherbet to finish.
Saturday lunch was a Kiwi barbecue outside on the lawn and on Saturday night Mr Sycamore pulled out all stops for the winemakers dinner.
He said it was "a total New Zealand immersion experience", from his seven-course meal matched with Amisfield wines showcased by winemaker Claire Mullholland, to a New Zealand musician playing popular Kiwi music.
While overseas, he also did food and wine demonstrations for 10 chefs in Hong Kong as part of a NZTE promotion - "an innovative event designed to promote New Zealand ingredients".
"I wrote the recipes for the chefs and afterwards we all sat down over the food and wine and discussed New Zealand cooking, ingredients and the suppliers.
"It was held at the New Zealand Focus Centre and provided a great opportunity to network with an exclusive group including a two-star Michelin chef."
Mr Sycamore then represented NZTE in Taiwan at two events designed to highlight New Zealand products - a cooking show for 40 members of the media in Taiwan and and afternoon tea for 45 of the area's top chefs.
