Chef Alexander Mack

Chef At Home In Tampa

Chef Alexander Mack is a Chef that serves guest foods throughout the Southern Florida Area.

All of his foods are prepared made from scratch while utilizing local farmers and vendors all along the east coast. He specializes in Italian, Mediterranean, vegan, vegetarian, sushi, seafood, and any cuisine you can think of.

Chef Alexander Mack is originally from Tallahassee, Florida with 17 years of cooking experience. He began his first venture in cooking at the age of 18 in a restaurant called Atlanta Bread Company, however, this was only the beginning for the young and aspiring Chef. Through his determination, he began to branch out, working in various kitchens in different cities under Operational Managers, Chefs, and Master Chefs to perfect his craft.

Chef Mack has served throughout the United States Of America.

Throughout the years, he transitioned from working in fast food restaurants, to becoming Assistant G.M., to overseeing the opening of new restaurants as a Head Chef.

In 2016, he took Culinary Arts serious by working closely under Master Chefs and Head Chefs throughout the South to becoming a Sushi Chef, Sou Chef, and Head Chef while changing his eating habits to contribute to building a better future for himself and the community.

Since then, Chef Alexander has been a Personal Chef for 5 years now and has specialized in being a professional Chef for over 8 years in various cuisines and cooking styles (Plant Base, Vegan, Vegetarian, Sushi, Seafood, Italian, American, and more.).

He is known as "The Neighborhood Chef" because of his welcoming personality with the community while creating amazingly delicious made from scratch dishes from different cuisines.

His goal is to bring delicious foods, while showcasing his creative diverse trade skills to many palates; always bringing flavor to the table. Whether for health or for pleasure Chef Alexander delivers what you want, how you want it.

Chef Alexander Mack travels to any city to bring great food to any guest or parties.

As he always says, he's ready to serve.

For me, cooking is...

Love to the soul and without love in cooking there's nothing but an empty plate.

I learned to cook at...

Nikko Enterprise under Master Chef Hatori Tanaka, The Westin, and Rouxbe Online Culinary School.

A cooking secret...

is making everything from scratch.

My menus

Italian Inspired Menu

STARTER

All inclusive

Herb Bread

FIRST COURSE

Choose 2 dishes

Bruschetta SurfBoard- Mixed Wild Sauteed Mushroom, Roasted Artichoke, Roasted Peppers & Classic Tomato Bruschetta served with Assorted Crackers

Charcuterie Boards- Array of Cured Meats, Cheeses, Fresh and Dried Fruits, Nuts, Mustards and Pickle veggie

Olive Cart Cheese Display- Imported and Domestic Cheeses from Independant Cheese Producers with Dried and Fresh Fruits, Various Olives, Nuts and an Assortment handmade Breads

Persimmon Salad-Crisp Romaine, fresh persimmon, pickled apple fennel, parmesan, Toasted Pepitas, and Garlic Dressing

Chef’s Warm Eggplant Caponata

Hail Kale Salad-Slightly blanched Tuscan Kale, Quinoa, Dried Cranberries, Almonds, Mizithra Cheese, and Fig Balsamic dressing

Burrata Coppa Salad-Arugula with Bruleed Mango, Burrata & Coppa Di Parma, minced Almonds and Peach Vinaigrette

Prosciutto Salad- Prosciutto, Local Mix greens grape tomatoes, herb croutons, Fresh Mozzarella, Basil, Kalamata Olives & Aged Balsamic

Panzanella Burrata Bowl - baked ciabatta, heirloom tomatoes, red onion, arugula, burrata ball, balsamic drizzle

Delight Salad-Local Mix greens grape tomatoes, herb croutons, Fresh Mozzarella, Basil, Kalamata Olives & Aged Balsamic

Arugula & Maple Roasted Carrot Salad - dried cranberries, sunflower seeds, goat cheese, arugula, orange vinaigrette

Sauteed Zucchini Salad - grated parmesan, roasted cannellini beans, toasted pine nuts, basil, and citrus mustard vinaigrette

Shaved Brussels Sprouts Salad - honeycrisp apples, red onions, gorgonzola, dried cherries, and maple cider vinaigrette

Orange & Beet Salad - roasted red beets, pickled fennel, orange slices, feta cheese, toasted pine nuts, creamy balsamic dressing

Burrata Bowl - roasted delicata squash, pomegranate seeds, mint pesto, extra virgin olive oil

Herb Trio Cheese Sticks with marinara sauce- Coated with a made from scratch panko crust this dish is infused with mozzarella, Gouda, and Parmesan cheese. With the fresh herbs Incorporated into the crust the marinara completes this flavor pack dish

The Spin. Art. Rolls- Spinach artichoke dip in a roll that’s deep fried

Grape Vineyard salad with grape balsamic dressing- Fresh dehydrated black grapes that bring a sweet taste to this dish. complimented with minced sunflower seeds, cucumbers, grape tomatoes, parm. , and caramelize onions

Confit Potato with chicken medley-Mini Layered slice potatoes that are slightly fried with minced herb chicken, minced veggies, and sweet ground dijon sauce

Brie medley- Enjoy heated brie with a veggie medley on top(Or your choice of protein medley.) with a sweet balsamic glaze and toasted herb bread

Brie Medley Pastry with Fig Vinaigrette

MAIN COURSE

All inclusive

Custom Entree- Let the chef know what you want and he'll make it happen

Menace Meatball Mayhem (Vegan Available)- Stuffed Mozzarella Meatballs with handcrafted Spaghetti, House-Made Marinara, Basil, and Parmesan

Mack’s Chicken Piccata (Shrimp and Salmon Avail.)- Enjoy this dish with Angel Hair, sauteed Spinach, roasted Artichokes, Tomatoes, citrus flavor, and capers

Balsamic SALMON with Creamed Orzo- Seared salmon cooked with balsamic reduction. Enjoy with caramelized onions, roasted carrots, arugula, and Italian Salsa Verde

Cabernet SHORT RIB RAVIOLI- Handcrafted Ravioli stuffed with Braised Beef Short Rib, Cream Cheese, Parmesan, and Goat Cheese. Served in a cabernet tomato sauce with spinach, caramelized onions, grape tomatoes, and grated parmesan

Seared Roasted Halibut with potato hash - Red potatoes, bell peppers, & onion cooked in paprika butter. Delicious Halibut served on top a Citrus Pepper Onion Puree’

Prosciutto Pesto Fettucine - Enjoy with roasted asparagus, peas, lemon ricotta dollop,caramelized onions, confit garlic, and parsley

Express N.Y. Steak- Espresso Rubbed N.Y. Steak & Frites Sweet Potato, Sauteed Spinach, roasted pearl onions, and Red Wine Demi Reduction

Tri. Citrus Salmon- Seared herb Salmon with citrus reduction, roasted cauliflower, spinach, and Cauliflower Puree

Wild Pork Chop- Seared and roasted Pork Chop served with Juniper Apple Sage sauce with Wild Rice/Arborio Rice. Enjoy with Mustard Greens, sauteed carrots,and caramelized onions

Herb Sea Bass- Sea Bass cooked in herb butter and white wine. Enjoy with diced sauteed Acorn Squash, Lima Beans, Corn, Red Pepper, and Potatoes that’s cooked in orange butter

Filet Special- Filet Mignon with Red Potato Gratin, garlic butter green beans and Sweet Peppercorn Sauce

Handcrafted Pasta- Cooked with butter, Fresh Cracked Pepper, and Pecorino Romano

Popeye Ribeye- Seared and roasted ribeye cooked in red wine. Served on top of Creamed Spinach and Lemon Crushed Potatoes cooked with Smoked Paprika Butter

Rosemary Airline Chicken with Lemon Risotto- Served with Green Beans and Bourbon Mustard Chicken Jus

Herb Shrimp with Angel Hair Pasta

Handcrafted Pappardelle with Local Mushroom Ragu - Sauteed with white wine, lemon juice, fresh thyme & parsley, and served with grated parmigiano reggiano

Butternut Squash Ravioli - Enjoy this dish in a citrus brown butter sage sauce, snap peas, carrots, caramelized onions, minced pumpkin seeds, and grated parmigiano reggiano

Shrimp Spicy Sweet Corn Risotto - sautéed shrimp, Creamy risotto with cheesy cream corn base, grape tomatoes, parmesan cheese, pickled peppers, and fresh farm to table herbs

Creamy Seafood Tortellini- a delicious creamy white wine sauce with stuff spinach tortellini. Enjoy this dish with fresh saute Georgia Shrimp, shredded crab, fresh herbs, and citrus juices

Alexander's Chicken Parmargiano (Choose Herbal Mash Potatoes, or caramelized root vegetables as a side.)- A exquisite fried chicken in a herb panko crust that's covered with smoked tomato sauce, parmigiano, and fresh basil on top.)

Sou Vide Half Chicken with Creamy Fettuncine- made from scratch fettuccine that is cooked in a creamy white sauce with caramelized veggies, sauteed spinach, a mixture of it spices, and fresh herbs with a half chicken

Alfredo Fettuccine (Can add protein.) – A classic made from scratch dish

Sundried tomato pesto ravioli (Your choice of protein)- The fresh signature infused herb oil by chef alexander mack enhances the ravioli beyond any other pasta. With a unique twist Pesto made with fresh Thai basil with roasted tomato oil

Roasted Sun-dried Tomato Pesto Shrimp Fettuccine

DESSERT

Choose 1 dish

Custom Dessert- Let the chef know what you want and he'll make it happen

Berry Tiramisu

Vanilla Cheesecake with apple crumbled compote- (This sweet vanilla Cheesecake is complimented with warm apple compote that'll remind you of apple cobbler with every bite.)

Honeycomb Sabayon- Sweet cookies in the shape of honeycomb with Sabayon, powdered and raspberry sugar

Vanilla Panna Cotta with fruit compote

Creme brûlée with fresh Berries

Cognac Creme brûlée

Cabernet Chocolate Cake - vanilla buttercream, tipsy cherries, shaved chocolate, and fresh cherry

Citrus Olive Oil Cake - citrus compote, toasted almonds, and powdered sugar

Green Machine Ice-Cream - Mint Pistachio ice-cream with white chocolate sauce, toasted pistachios, and tipsy cherries

Mediterranean Inspired

STARTER

Choose 1 dish

Herb Pita

FIRST COURSE

Choose 2 dishes

Custom App.-Let the chef know what you want and he'll make it happen

Mediterranean Smoked Salmon Cones (Cooked and Served Cold)- Made from scratch mini herb tortillas shaped in cones that's served with minced zucchini, caramelized onions, fresh dill, roasted garlic, grape tomato, and smoked salmon cooked with Mediterranean

Confit Potato Medley- Mini layered potatoes that are slightly fried with minced seasonal caramelized vegetable medley, pickled cabbage, and herb sauce

Stuffed Mushrooms- cremini mushrooms are stuffed with spinach, roasted red pepper, garlic, creamy ricotta and nutty Parmesan cheese

Sweet Smoky Vegetable Medley On Ciabatta- Enjoy delicious vegetable medley sautee’d in a creamy white sauce with goat cheese, white wine, and mediterranean spices

Falafel Salad with Smoked Tahini Dressing - Traditional made-from-scratch mini falafels add flare to this salad with fresh romaine lettuce, onions, grape tomatoes, olives, cucumbers, feta, and a delightful smoked tahini dressing

Fatayer (Spinach and Onion Savory Hand Pies)-savory hand pies stuffed with Mediterranean spices, spinach, onion, and goat cheese

Stuffed Tomatoes With Tuna- Spanish-style stuffed tomatoes with tuna, olives, and parsley

Oven Roasted Sweet Potatoes With Honey Tahini And Sesame Seeds

Baked Oysters with Lemon, Parsley, and Crispy Breadcrumbs

Balela Salad-smoked chickpeas, chopped veggies, copious amounts of fresh herbs, and Mediterranean favorites like olives and sun-dried tomatoes. A zesty salad dressing with garlic and sumac

Saganaki (Fried Greek Cheese) with herb bread

Zucchini Fritters with creamy citrus and roasted pepper Tahini dipping sauce

Greek Tiropitakia (Feta Hand Pies)

Peach Salad with Arugula, Basil, Goat Cheese, and peach almond dressing

Chef Mack’s Mezze Platter- Baba Ganoush, Hummus, Greek Tzatziki, Oven Dried Tomatoes, Persian Cucumber, Marinated Olives, Artichoke Hearts, Mozzarella Pearls, Prosciutto di Parma, Fresh slice plums, & Pita bread

Chef Mack’s Mezze Salad- Enjoy fresh greens, Persian cucumbers pickled veggies, Feta, oven dried tomatoes, pita chips, smoky tahini dressing, and Greek Tzakiki Dressing

Mussels and Chorizo with Herb Toast

Focaccia Bread with Chef’s Butters, Jams & Caramelized Onions

Smoky Chickpea Toast- Served with Arugula, Feta, Golden Raisins & Olive Oil

Mini Lemon Pasta with Garlic, Herbs & Parmesan

Stuffed Prosciutto- Roasted Asparagus Crispy Prosciutto, Pine Nuts, Shaved Parmesan, and Cabernet Aged Balsamic

Red Lentil Soup

Tumeric Lemon Chicken Soup

Burrato Surf- Enjoy grape Tomatoes and Burrata slightly heated on sourdough bread. Last Pistachio Dust, Microgreens, lemon glaze, Olive Oil, and aged Balsamic

Bulgar & Green Bean Salad with citrus honey garlic dressing- Enjoy with arugula, pickled veggies, and grape tomatoes

Bruschetta SurfBoard- Mixed Wild Sauteed Mushroom, Roasted Artichoke, Roasted Peppers & Classic Tomato Bruschetta served with Assorted Crackers

Charcuterie Boards- Array of Cured Meats, Cheeses, Fresh and Dried Fruits, Nuts, Mustards and Pickle veggie

Olive Cart Cheese Display- Imported and Domestic Cheeses from Independant Cheese Producers with Dried and Fresh Fruits, Various Olives, Nuts and an Assortment handmade Breads

Persimmon Salad-Crisp Romaine, fresh persimmon, pickled apple fennel, parmesan, Toasted Pepitas, and Garlic Dressing

Chef’s Warm Eggplant Caponata

Hail Kale Salad- Slightly blanched Tuscan Kale, Quinoa, Dried Cranberries, Almonds, Mizithra Cheese, and Fig Balsamic dressing