Chef Lamaro Mcenough
Private Chef In Falmouth
Get to know me better
I specialized in various cuisines, possessing qualities of unusual delicacy and fine craftsmanship to meals I prepare and create.
I am a chef with over 10 years of experience working in 4 diamond and five star hotels and private villas in jamaica, I started my cooking career in high school and gained my first experience in the grand Bahia hotel, after my first year I start doing excellent at my craft that lead to me gaining promotions into senior positions, I am well punctual and easy to work with, I am a team player and enjoy teaching others and helping with there personal growth and development, I am well rounded in different couzines, I enjoy carving ice and other solid objects for special functions and events.
More about me
For me, cooking is...
Being a great chef involves more than being able to cook. I successfully manage, train and develop, schedule staff ensure there is high quality when
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.
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
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)
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)
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)
VANILLA FRUIT CRUMBLE (VANILLA CRUMBLE WITH CARMALIZED FRUITS TOPPED WITH VANILLA ICE CREAM)
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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)
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)
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)
TIRAMISU (MADE TRADIONALLY WITH MASCOPONE CHEESE, LADY FINGERS COOKIES AND DUSTED COCOA POWDER)
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Platain or oatmeal porridge
Eggs of choice
Pankcakes and French toast
Ackee and saltfish
Steam callaloo or cabbage
Boil or fry dumplings
Boil banana and yam
Curry or brown stew chicken
Kidney or liver stew
Harsh brown
Bacon and sausage
Breakfast pastry selection
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ACKEE AND SALTFISH IN PLANTAIN CUP (MIXTURE ACKEE AND COD FISH IN A FRIED PLANTAIN CUP)
JERK CHICKEN SALAD WITH A MANGO VINAIGRETTE (WITH JERK CHICKEN, LETTUCE, MARINATED TOMATO, CARROTS AND MANGO VINAIGRETTE)
PICKLE FISH PANNI BRUSCHETTA (DICED PICKLED FISH WITH ONIONS, GARLIC, CILANTRO, AND MARINATED IN A SYTRUS SAUCE)
JAMAICAN PUMPKIN SOUP (VEGETABLE BROTH, GARLIC, ONION, CARROTS, PUMPKIN, POTATO, THYME, CELERY)
RED PEAS CHICKEN SOUP (BROTH, CHICKEN, MINCED ONIONS, GARLIC, CELERY, THYMEE, POTATO, CARROT, PEAS, THYME, SCOTCH BONNET)
PIMENTO JERK PORK (SERVED WITT SWEET POTATO, ROASTED VEGETABLES, AND JERK SAUCE SAUCE)
STEAM FISH (MARINATED STEAM FISH WITH VEGETABLES AND SIDED WITH CRACKERS OR FRIED BREADFRUIT)
RASTA PASTA (PENNE PASTA WITH GREEN PEPPER, RED PEPPER, YELLOW PEPPER, ACKEE, GARLIC ANDD TOMATO)
SWEET POTATO PUDDING (CHOCOLATE CRUMBLE WITH CARMALIZED POTATO TOPPING WITH RUM AND RAISIN ICE CREAM)
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FISH CEVICHE (WITH ONIONS, CILANTRO, TOMATO, LIME JUICE)
MINI LOADED NACOS (NACOS WITH CHEESE, QUACOMOLE, CHILLI BEANS, SOUR CREAM)
CHICKEN SOUP (LIME JUICE, TOMATOS, ONION, GARLIC, CHICKEN BROTH, CILANTRO)
CREAMY CORN SOUP (CREAMY CORN TORTILLA SOUP SERVED WITH CRIPSY TORTILLA)
CHICKEN ENCHILADAS (CHICKEN ENCHILADAS SERVE WITH REFINED BEANS, MEXICAN RICE AND GREEN AND RED ENCHILADA SAUCE TOPPED WITH WHITE CHEESE SAUCE)
PORK TACO (SEVER WITH GRILL PORK, CHOPED CILANTRO, REFINE BEANS, SPICEY ROAST SALSA)
ANATTO FISH PINEAPPLE (FISH COOKED IN ANNATO SAUCE WITH VEGETABLES AND SERVE WITH WHITE RICE AND GARLIC SAUTEED VEGETABLES)
PINEAPPLE UPSIDE DOWN CAKE (WITH CHERRY COMPOTE AND GINGER BISQUITE)
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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)
MISO SOUP (MISO SOUP WITH TOFU, GREEN ONIONS, AND CRAB)
SHRIMP WONTON SOUP (SERVED WITH MUSHROOM, GREEN ONIONS AND BABY BOK CHOY)
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)
CHOCOLATE MOUSSE (WITH GINGER ESSENCE AND STRAWBERRY SAUCE
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SHRIMP TOAST (SPICEY GRILL SHRIMP ON CILANTRO CREAM CHEESE TOAST)
TOMATO GAZPACHO SHOT (WITH TOMATO, GARLIC, ONIONS, OLIVE OIL, CUCUMBER, AND OREGANO)
FRENCH ONION SOUP (TRADITIONAL FRENCH ONION SOUP SERVED WITH GRUYERE CROUTON)
CREAMY SEAFOOD CHOWDER (SEAFOOD CHOWDER WITH SAUTEED SHRIMP)
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)
HOT CHOCOLATE SOUFFLE (WITH WHIPPED CREAM TOPPING AND CHERRY COMPOTE)
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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)
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)
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)
VANILLA FRUIT CRUMBLE (VANILLA CRUMBLE WITH CARMALIZED FRUITS TOPPED WITH VANILLA ICE CREAM)
View full menu
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)
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)
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)
TIRAMISU (MADE TRADIONALLY WITH MASCOPONE CHEESE, LADY FINGERS COOKIES AND DUSTED COCOA POWDER)
View full menu
Platain or oatmeal porridge
Eggs of choice
Pankcakes and French toast
Ackee and saltfish
Steam callaloo or cabbage
Boil or fry dumplings
Boil banana and yam
Curry or brown stew chicken
Kidney or liver stew
Harsh brown
Bacon and sausage
Breakfast pastry selection
View full menu
ACKEE AND SALTFISH IN PLANTAIN CUP (MIXTURE ACKEE AND COD FISH IN A FRIED PLANTAIN CUP)
JERK CHICKEN SALAD WITH A MANGO VINAIGRETTE (WITH JERK CHICKEN, LETTUCE, MARINATED TOMATO, CARROTS AND MANGO VINAIGRETTE)
PICKLE FISH PANNI BRUSCHETTA (DICED PICKLED FISH WITH ONIONS, GARLIC, CILANTRO, AND MARINATED IN A SYTRUS SAUCE)
JAMAICAN PUMPKIN SOUP (VEGETABLE BROTH, GARLIC, ONION, CARROTS, PUMPKIN, POTATO, THYME, CELERY)
RED PEAS CHICKEN SOUP (BROTH, CHICKEN, MINCED ONIONS, GARLIC, CELERY, THYMEE, POTATO, CARROT, PEAS, THYME, SCOTCH BONNET)
PIMENTO JERK PORK (SERVED WITT SWEET POTATO, ROASTED VEGETABLES, AND JERK SAUCE SAUCE)
STEAM FISH (MARINATED STEAM FISH WITH VEGETABLES AND SIDED WITH CRACKERS OR FRIED BREADFRUIT)
RASTA PASTA (PENNE PASTA WITH GREEN PEPPER, RED PEPPER, YELLOW PEPPER, ACKEE, GARLIC ANDD TOMATO)
SWEET POTATO PUDDING (CHOCOLATE CRUMBLE WITH CARMALIZED POTATO TOPPING WITH RUM AND RAISIN ICE CREAM)
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