Chef Mark Ocean

Private Chef In Barcelona

I am a professional chef with more than twenty years of experience. I started when I was fifteen years old at the bakery of my family and, later on, I decided to become a cook and vent myself away from sweets and cakes. That is why I decided to learn to cook at La Caraba, Es Fosquet, Moli de l'Escala, and once I started, I couldnt stop!

I love scuba diving and travel, this has brought me many influences that we find in my kitchen.

I like to explain my cuisine as a "MediterrAsian" fusion.

I am passionate about the fusion of flavours and different styles of cuisines, using the most innovative culinary techniques combined with the slow cooker style of "all life ".

For me, cooking is...

A way of understanding life

I learned to cook at...

In La Caraba, Es Fosquet, Moli de l'Escala

A cooking secret...

If the ingredient is great by itself, let it shine on its own.

My menus

Menú Dominicano

STARTER

All inclusive

Ensalada Verde

Tostones

Yuca al Mojo de Ajo

FIRST COURSE

Choose 2 dishes

Moro con Coco

Arroz Blanco y Habichuelas Guisadas

Chofan

Asopao de Camarones

Arenque Guisado

Ensalada de Mango Verde y Camarones

MAIN COURSE

Choose 1 dish

Pescado con Coco

Pollo Guisado

Pescado Frito

Chicharrón de Cerdo

Chivo Liniero

Rabo Encendido

DESSERT

Choose 1 dish

Habichuelas con Dulce

Morir Soñando

Arroz con Leche

Caponata

STARTER

All inclusive

Caponata siciliana

Tartar de pez espada con aceituna de aragón y huevas de salmón

Ensaladita de Burrata con tomates,anchoas, alcaparras, albahaca y piñones tostados

FIRST COURSE

Choose 1 dish

Burrida ligure de salmonetes

Frittura mista di mare

Canelón de pato confitado con beixamel de funghi porcini y foie polee

MAIN COURSE

Choose 1 dish

Ossobucco la mantequilla de alcaparras y cítricos

Rape al grill con salsa de anchoas y verduritas caramelizadas

Rissoto de carabineros y azafrán

DESSERT

Choose 1 dish

Tiramisu de fruta de la pasión con chocolate blanco y café

Mousse de chocolate con espuma de coco

Panna cotta con frutos rojos de temporada

Brasserie

STARTER

All inclusive

Mini tartar de buey marinado con wasabi y mostaza antigua con yema curada en soja

Ostras con su vinagreta de chalote, pan y mantequilla

FIRST COURSE

Choose 1 dish

Tosta de foie mi-cuit a la sal con calvados y vainilla

Vichyssoise de hinojo con vieira y aceite de jabugo

Ensalada de salmón curado en remolacha, hinojo, cítricos y granada

MAIN COURSE

Choose 1 dish

Confit de pato con parmentier de judía blanca y salsa de higos

Lenguado a la meunière de cítricos con alcaparrones

DESSERT

All inclusive

Surtido de quesos franceses

Crème brûlé con frutos rojos de temporada

Meditterranium

STARTER

All inclusive

Gazpacho ligero de fresas y albahaca

Boquerones frescos marinados con citricos y coulis de aceituna

Bombas de gambas estilo Thai con alioli y sriracha

FIRST COURSE

Choose 1 dish

Ensalada de salmón curado en remolacha, hinojo, cítricos y heneldo

Tartar de buey marinado con wasabi y mostaza antigua con yema curada en soja

Ensalada de berenjena ahumada, tomate seco,anchoas y feta con alcaparrones y piñones tostados

MAIN COURSE

Choose 1 dish

Arroz caldoso de bogavante

Costilla de ternera a baja temperatura al romero con sus verduritas

Lomo de lubina a grill con parmentier de judía blanca,almejas y brotes

Mole de atún rojo con parmentier de frijoles y ensalada de aguacate

DESSERT

Choose 1 dish

Dark Chocolate Delivicious

Crème brûlé con fresas de temporada

Tiramisu de fruta de la pasión con chocolate blanco y café

Mochi de fresas con su coulis

Ancestral Menu ,a travel through the cooking evolution

STARTER

All inclusive

Barracuda Ceviche wiht Passion Fruit

Red Tuna Sashimi

Salt-cured Mackerel and yolk on toast

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Grilled local wild fish "catch of the day" with potatoes and shallots baked

DESSERT

All inclusive

Creme Brulee

Mediterrasian

STARTER

All inclusive

Vietnamese Prawn Rice Paper Roll with Peanut Sweet & Sour Sauce

"Bomba de la Barceloneta" with Allioli and Spicy Sauce

Chicken Satay with Chili-Peanut Sauce

FIRST COURSE

All inclusive

Wild Sea Bass Ceviche with Lime, Ginger, Chilli and Pasion Fruit

MAIN COURSE

All inclusive

Massaman Beef Cheeks

DESSERT

All inclusive

Mango creme brulee

Traditional Thai Bites

STARTER

All inclusive

Ensalada de papaya verde con tomate,chili y lima

Brochetas de pollo con salsa de cacahuete

Rollitos de papel de arroz con gambas y albahaca

FIRST COURSE

All inclusive

Tom Yum de bogavante

MAIN COURSE

Choose 1 dish

Curry verde de rape

Panceta ibérica crujiente con salsa "prik nam pla"

Pad Thai

DESSERT

Choose 1 dish

Crème brûlé de mango

Tiramisu de fruta de la pasión con chocolate blanco y café

Arroz pegajoso con mango,salsa de coco y semillas de sésamo negro

Traditional menu

STARTER

All inclusive

Tosta de salmón curado con remolacha

FIRST COURSE

Choose 1 dish

Tartar de buey marinado con wasabi y mostaza antigua con yema curada en soja

Ensalada de berenjena ahumada, tomate seco,anchoas y feta con alcaparrones y piñones tostados

Vichyssoisecon jengibre y vieiras

MAIN COURSE

Choose 1 dish

Bouf Bourguignon

Arroz caldoso de bogavante

Rape al grill con salsa de anchoas verduritas caramelizadas

DESSERT

Choose 1 dish

"Torrijas" with Coconut Ice Cream

Dark Chocolate Delivicious

Crème brûlé con fresas de temporada

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Chef Mark's reviews

4.86

•

21 services

Chef Mark was awesome! He prepared the perfect menu for our anniversary dinner, was punctual and gave a lot of attention to detail of each dish.

We had a great experience with Mark as our private chef. He created a beautiful meal for us, and the food and service were great. Even though there were quite a few allergy restrictions, all our requests were no problem for him, and we felt very well taken care of. The Asian inspired duck confit was a big absolutely amazing! We can recommend Mark to everyone who is looking for a at home culinary experience.

Mark is a dedicated and experienced chef. He combines tecnics from around the world and presents a good combination of flavours. He is easy to talk to and flexible. I hope i am lucky enough to use his service again!

Fantastic experience. I decided to host a Christmas dinner for 10 only 4 days in advance, and Marc deliveredthe most amazing night. He was incredibly flexible (we needed to start 45 minutes late, we had to pause mid meal because the photographer we hired showed up early, and we learned of a food restriction about an hour before the start of the party) - no matter what I said, the response was always “no problem, I’ll work around it.” And he did! The food absolutely blew my guests away, and Marc explained each dish beautifully. He even managed to have the kitchen completely clean before we finished dessert! We got an incredible night at a fantastic price - I can’t say enough good things about this experience, and I look forward to repeating it soon.

El Chef Marc Ocean demostró pasión por la cocina que se refleja en sus platos de fusión mediterránea con toques sutiles de indochina. Muy buen conocedor de la materia prima, sabe realizarla con mimo y técnica. Le agradecemos que contribuyera a una velada memorable.

Experiencia de 10, el chef Mark Ocean nos hizo disfrutar de una cena especial donde cada plato superaba al anterior, aparte del menu delicioso, su trato fue muy atento y cercano des del primer momento.

Chef Mark Ocean and his partner were excellent. I’ve never hired a private chef before so if you’re looking for a special menu for either a romantic night or a group dinner I highly suggest using take a chef!