Chef Lamaro Mcenough

Private Chef In Falmouth

As a seasoned chef with over 10 years of experience in the hospitality sector, I bring a wealth of culinary expertise to the table. Throughout my career, I've had the privilege of working in various high-pressure kitchen environments, honing my skills in menu planning, food preparation, and presentation. My passion for innovative cuisine and commitment to using only the freshest ingredients have earned me a reputation for delivering exceptional dining experiences. With a keen eye for detail and a deep understanding of flavor profiles, I'm adept at crafting menus that cater to diverse tastes and dietary requirements. My experience in managing kitchen teams has also taught me the importance of effective communication, leadership, and time management. I'm excited to leverage my skills and expertise to contribute to a dynamic culinary team and help drive success in the hospitality industry. With a proven track record of consistently delivering high-quality dishes, I'm confident in my ability to make a meaningful impact and exceed expectations. Whether it's creating bespoke menus for special events or simply ensuring that every dish that leaves the kitchen meets the highest standards, I'm dedicated to showcasing my culinary expertise and passion for delivering unforgettable dining experiences. My extensive experience has equipped me with the skills to work efficiently under pressure, think creatively, and maintain the highest levels of food safety and hygiene. I'm a team player who is always looking for ways to improve processes, support colleagues, and drive results. With a strong work ethic and a passion for culinary innovation, I'm poised to make a significant contribution to any organization and help elevate the art of fine dining.

For me, cooking is...

Cooking combines creativity, technique & passion to transform ingredients into delicious meals. It's an art that engages senses & fosters connections.

I learned to cook at...

My cooking career started in high school, after graduating, I went on to gain my first professional experience in a 5 star hotel while studying.

A cooking secret...

I have no secret as I enjoy all aspects of culinary and is always open to constructive criticism and eager to learn more.

My menus

MENU ATHENS

STARTER

Choose 2 dishes

MINI MIXED KEBAB (MIXTURE OF CHICKEN, BEEF, VEGETABLES WITH MEAT JUICE SAUCE)

MINI GREEK SALAD (WITH CUCUMBER. TOMATO, ONIONS, OLIVES, FETA CHEESE AND HERBS IN A LIGHT VINAIGRETTE)

PICKLE FISH PANNI BRUSCHETTA (DICED PICKLED FISH WITH ONIONS, GARLIC, CILANTRO, AND MARINATED IN A SYTRUS VINAIGRETTE)

FIRST COURSE

Choose 1 dish

LEMON CHICKEN SOUP (CHICKEN BROTH, GARLIC, OMION, LEMON, CHIVES AND CHICKEN BREAST TOPPED WITH CROUTONS)

LENTIL SOUP (BROWN LENTILS, RED WINE VINEGER, MINCED ONIONS, GARLIC, CELERY, THYMEE, POTATO, CARROT, BAY LEAVES, TOMATO PUREE, VEGETABLE STOCK)

MAIN COURSE

Choose 1 dish

HERBS CRUST LAMB CHOPS (SERVED WITH ROSEMARY POTATO, ROASTED VEGETABLES, MINT CHUTNEY AND PINK PEPPER LAMB SAUCE)

SURF AND SURF (MARINATED GRILLED SALMON WITH PEPPER SHRIMP, GARLIC MASH POTATO, SAUTEED VEGETABLES AND TOTATO CAPERS BUTTER SAUCE)

DESSERT

All inclusive

VANILLA FRUIT CRUMBLE (VANILLA CRUMBLE WITH CARMALIZED FRUITS TOPPED WITH VANILLA ICE CREAM)

MENU OREGANO

STARTER

All inclusive

BEEF CARPACCIO (SERVED WITH MARINATED ARUGULA, PARMERSAN SHAVING, CHERRY TOMATO, BALSAMIC REDUCTION AND OLIVE OIL

CEASER SALAD (WITH ROMAIN LETTUCE, GARLIC CROUTIONS, PARMERSAN CHEESE, LEMON, SHRIMPS AND CEASER DRESSING)

FIRST COURSE

Choose 1 dish

MINESTRONE SOUP (ONION, CARROTS, CELERY, POTATO, GARLIC, TOMATOES, PASTA, THYME, BAY LEAVES, WHITE BEANS AND VEGETABLE STOCK)

PAPRIKA ESSENCE SEAFOOD SOUP (MIXTURE OF SEAFOOD, VEGETABLES, THYME, GREEN ONIONS AND SEAFOOD STOCK WITH PAPRIKA)

MAIN COURSE

Choose 2 dishes

CHICKEN PARMERSAN (WITH FRESH PESTO SPEGHETTE AND SEASONAL VEGETABLES)

PANSEAR SNAPPER FILLET (SERVED WITH REDBLISS POTATO, STRING BEANS AND CARROTS TOPPED WITH VODKA BEURRE BLANC SAUCE)

WOOD FIRE BEEF LASAGNA (TRIPPLE LAYER OF PASTA WITH MARINATED SLOW COOKED BEEF AND SAUCE WITH CHEESE BAKED IN A SMOKED OVEN)

DESSERT

All inclusive

TIRAMISU (MADE TRADIONALLY WITH MASCOPONE CHEESE, LADY FINGERS COOKIES AND DUSTED COCOA POWDER)

Breakfast menu

STARTER

All inclusive

Fresh Tropical Fruit Plate - A selection of seasonal local fruits

Jamaican Porridge - Creamy cornmeal or plantain porridge, sweetened with condensed milk and a hint of cinnamon

Saltfish Fritters - Crispy and Savory fritters made from salted codfish, seasoned with herbs and spices

FIRST COURSE

All inclusive

Ackee and Saltfish - Jamaica's national dish featuring sautéed ackee fruit and salted codfish, served with boiled green bananas, yam, or dumplings

Callaloo and Fried Dumplings - Stir-fried callaloo (a leafy green vegetable) accompanied by crispy, golden fried dumplings

Mackerel Run Down - A flavorful dish of mackerel cooked in a coconut milk sauce, served with boiled provisions like yams, green bananas, and sweet potatoes

MAIN COURSE

All inclusive

Eggs of your choice

Crispy bacon

Grill or fried sausages

Pancake or French toast

DESSERT

All inclusive

Breakfast pastry selection

Whole wheat or white toast

Plantain Tart - A sweet pastry filled with ripe plantain, flavoured with spices such as nutmeg and cinnamon

Elegant Jamaican-Infused Lunch Menu

STARTER

Choose 1 dish

Spicy Pumpkin and Coconut Soup

Jerk Chicken and Mango Salad

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Pan-Seared Snapper with Callaloo Risotto

PIMENTO JERK PORK (SERVED WITT SWEET POTATO, ROASTED VEGETABLES, AND JERK SAUCE SAUCE)

DESSERT

All inclusive

Rum-Soaked Bread Pudding with Pimento Ice Cream

Latin America infuse Mexican

STARTER

Choose 2 dishes

Guacamole with Plantain Chips - A refined avocado dip with a subtle hint of lime, served alongside crispy plantain chips

Ceviche Tostadas - Fresh fish delicately marinated in citrus juice, elegantly garnished with cilantro, onions, and avocado on a crisp tostada

Arepas with Spicy Bean Spread - Traditional Venezuelan corn cakes accompanied by a flavourful bean spread

FIRST COURSE

Choose 2 dishes

Empanadas de Picadillo - Baked pastry pockets filled with delicately seasoned minced meat, olives, and raisins

Mexican Street Corn - Grilled corn on the cob, generously slathered with mayonnaise, cheese, and chili powder

Stuffed Jalapeños - Jalapeños filled with cream cheese and wrapped in bacon, then baked to perfection

Chicken Tortilla Soup - A hearty soup featuring shredded chicken, crispy tortilla strips, avocado, and cheese

Black Bean Soup - A rich and flavorful soup crafted with black beans, tomatoes, garlic, and spices

MAIN COURSE

Choose 2 dishes

Cochinita Pibil - Slow-roasted pork marinated in achiote paste and citrus juice, accompanied by pickled red onions

Chiles en Nogada - Poblano chiles stuffed with a mixture of meat, fruits, and spices, topped with a decadent walnut sauce and pomegranate seeds

Carne Asada with Chimichurri - Grilled steak served with a vibrant chimichurri sauce made from parsley, garlic, and vinegar

DESSERT

Choose 1 dish

Flan - A creamy caramel custard with a smooth texture and rich flavor

Tres Leches Cake - A moist sponge cake soaked in three types of milk, topped with whipped cream and fresh fruit

Asian menu spice

STARTER

Choose 2 dishes

VEGETABLE SPRING ROLL (CRIPSY FRIED SPRING ROLLS WITH CABBAGE, CARROTS, GREEN ONIONS AND GINGER SOYA SAUCE)

CHICKEN SATAY (MARINATED WITH SPICE AND SERVED WITH A FUSED PEANUT SAUCE)

ASSORTED SUSHI (ASSORTED PLATTER OF VEGETABE, SALMON AND CALIFORNIA ROLLS WITH CONDIMENTS)

FIRST COURSE

Choose 1 dish

MISO SOUP (MISO SOUP WITH TOFU, GREEN ONIONS, AND CRAB)

SHRIMP WONTON SOUP (SERVED WITH MUSHROOM, GREEN ONIONS AND BABY BOK CHOY)

MAIN COURSE

Choose 2 dishes

TERIYAKI CHICKEN (SERVED WITH SAUTEED EGG NOODLES AND GARLIC VEGETABLES AND TERIYAKI SAUCE)

RED THAI CURRY FISH (FRIED, SLOW COOKED IN JAPANESE CURRIED SAUCE AND SERVED WITH WHITE RICE, BROCCOLI, AND CARROTS)

SUSHIAN SHRIMP (PAN FRIED SHRIMP WITH PEPPERS, ONIONS, CARROTS, VEGETABLE FRIED RICE AND TAMARINE SAUCE)

DESSERT

All inclusive

CHOCOLATE MOUSSE (WITH GINGER ESSENCE AND STRAWBERRY SAUCE

FRENCH CHEZ ISABELLE MENU

STARTER

All inclusive

SHRIMP TOAST (SPICEY GRILL SHRIMP ON CILANTRO CREAM CHEESE TOAST)

TOMATO GAZPACHO SHOT (WITH TOMATO, GARLIC, ONIONS, OLIVE OIL, CUCUMBER, AND OREGANO)

FIRST COURSE

Choose 1 dish

FRENCH ONION SOUP (TRADITIONAL FRENCH ONION SOUP SERVED WITH GRUYERE CROUTON)

CREAMY SEAFOOD CHOWDER (SEAFOOD CHOWDER WITH SAUTEED SHRIMP)

MAIN COURSE

All inclusive

GRILL BEEF TENDERLION (MARINATED TENDERLION WITH GARLIC ROAST POTATOS, BROCCOLI, CARROTS AND ROAST TOMATOS WITH ROSEMARY BEEF SAUCE

STUFFED CHICKEN BREAST (CHICKEN BREAST STUFFED WITH CREAMY SPINACH, MUSHROOMS AND ONION SERVE WITH PICKLE SLAW, GRATIN POTATO AND CREAM GOAT CHEESE SAUCE)

DESSERT

All inclusive

HOT CHOCOLATE SOUFFLE (WITH WHIPPED CREAM TOPPING AND CHERRY COMPOTE)

MENU ATHENS

STARTER

Choose 2 dishes

MINI MIXED KEBAB (MIXTURE OF CHICKEN, BEEF, VEGETABLES WITH MEAT JUICE SAUCE)

MINI GREEK SALAD (WITH CUCUMBER. TOMATO, ONIONS, OLIVES, FETA CHEESE AND HERBS IN A LIGHT VINAIGRETTE)

PICKLE FISH PANNI BRUSCHETTA (DICED PICKLED FISH WITH ONIONS, GARLIC, CILANTRO, AND MARINATED IN A SYTRUS VINAIGRETTE)

FIRST COURSE

Choose 1 dish

LEMON CHICKEN SOUP (CHICKEN BROTH, GARLIC, OMION, LEMON, CHIVES AND CHICKEN BREAST TOPPED WITH CROUTONS)

LENTIL SOUP (BROWN LENTILS, RED WINE VINEGER, MINCED ONIONS, GARLIC, CELERY, THYMEE, POTATO, CARROT, BAY LEAVES, TOMATO PUREE, VEGETABLE STOCK)

MAIN COURSE

Choose 1 dish

HERBS CRUST LAMB CHOPS (SERVED WITH ROSEMARY POTATO, ROASTED VEGETABLES, MINT CHUTNEY AND PINK PEPPER LAMB SAUCE)

SURF AND SURF (MARINATED GRILLED SALMON WITH PEPPER SHRIMP, GARLIC MASH POTATO, SAUTEED VEGETABLES AND TOTATO CAPERS BUTTER SAUCE)

DESSERT

All inclusive

VANILLA FRUIT CRUMBLE (VANILLA CRUMBLE WITH CARMALIZED FRUITS TOPPED WITH VANILLA ICE CREAM)

MENU OREGANO

STARTER

All inclusive

BEEF CARPACCIO (SERVED WITH MARINATED ARUGULA, PARMERSAN SHAVING, CHERRY TOMATO, BALSAMIC REDUCTION AND OLIVE OIL

CEASER SALAD (WITH ROMAIN LETTUCE, GARLIC CROUTIONS, PARMERSAN CHEESE, LEMON, SHRIMPS AND CEASER DRESSING)

FIRST COURSE

Choose 1 dish

MINESTRONE SOUP (ONION, CARROTS, CELERY, POTATO, GARLIC, TOMATOES, PASTA, THYME, BAY LEAVES, WHITE BEANS AND VEGETABLE STOCK)

PAPRIKA ESSENCE SEAFOOD SOUP (MIXTURE OF SEAFOOD, VEGETABLES, THYME, GREEN ONIONS AND SEAFOOD STOCK WITH PAPRIKA)

MAIN COURSE

Choose 2 dishes

CHICKEN PARMERSAN (WITH FRESH PESTO SPEGHETTE AND SEASONAL VEGETABLES)

PANSEAR SNAPPER FILLET (SERVED WITH REDBLISS POTATO, STRING BEANS AND CARROTS TOPPED WITH VODKA BEURRE BLANC SAUCE)

WOOD FIRE BEEF LASAGNA (TRIPPLE LAYER OF PASTA WITH MARINATED SLOW COOKED BEEF AND SAUCE WITH CHEESE BAKED IN A SMOKED OVEN)

DESSERT

All inclusive

TIRAMISU (MADE TRADIONALLY WITH MASCOPONE CHEESE, LADY FINGERS COOKIES AND DUSTED COCOA POWDER)

Breakfast menu

STARTER

All inclusive

Fresh Tropical Fruit Plate - A selection of seasonal local fruits

Jamaican Porridge - Creamy cornmeal or plantain porridge, sweetened with condensed milk and a hint of cinnamon

Saltfish Fritters - Crispy and Savory fritters made from salted codfish, seasoned with herbs and spices

FIRST COURSE

All inclusive

Ackee and Saltfish - Jamaica's national dish featuring sautéed ackee fruit and salted codfish, served with boiled green bananas, yam, or dumplings

Callaloo and Fried Dumplings - Stir-fried callaloo (a leafy green vegetable) accompanied by crispy, golden fried dumplings

Mackerel Run Down - A flavorful dish of mackerel cooked in a coconut milk sauce, served with boiled provisions like yams, green bananas, and sweet potatoes

MAIN COURSE

All inclusive

Eggs of your choice

Crispy bacon

Grill or fried sausages

Pancake or French toast

DESSERT

All inclusive

Breakfast pastry selection

Whole wheat or white toast

Plantain Tart - A sweet pastry filled with ripe plantain, flavoured with spices such as nutmeg and cinnamon

Elegant Jamaican-Infused Lunch Menu