Chef Jose Ignacio Marin Fernandez

Private Chef In Frederick

I am originally from Granada, Spain. Watching my mother and my grandmother gave me my passion for cooking. I have worked as a chef in mainland Spain, Canary Islands, South America, and currently the United States. My 26 years of cooking experience ranges from working in restaurants, hotels, and catering businesses, as well as instructing culinary courses, and working as a chef consultant and personal chef.

For me, cooking is...

For me, cooking is a true passion and is a work of art!

I learned to cook at...

I first learned to cook from my mother and grandmother. In my adult life, I took many culinary courses at several culinary institutes.

A cooking secret...

Using fresh ingredients and putting love in what you are cooking.

My menus

Spanish culinary trip

STARTER

Choose 1 dish

Serrano ham croquettes

Baby lamb chops Castilla style

FIRST COURSE

Choose 1 dish

Roasted vegetables salada with cod confit

MAIN COURSE

Choose 1 dish

Short ribs Style. boneless short ribs marinated in red wine and braised in low temperature, side of saffron rissoto and bounch of salada

Halibut vizcaina style. Halibut filet, baked with vizcaina style. side of baker potato style

DESSERT

Choose 1 dish

Catalana cream caramelized

Tapas experience

STARTER

Choose 2 dishes

Grilled goat cheese with caramelized onions and mushrooms toast

Spanish Omelette over sliced Italian bread

Anchovies Montadito. Mediterranean Anchovies with Catalana bread Style

Serrano ham croquettes,

Patatas Bravas

Garllic Shrimp

FIRST COURSE

Choose 1 dish

Mixed Paella

MAIN COURSE

Choose 1 dish

Baby Lamb Chops Pedro Ximenez Sauce

DESSERT

Choose 1 dish

Catalana cream caramelized

Profiteroles with Pastry Cream

French Indulgence

STARTER

Choose 2 dishes

Petite Croque Monsieur - Mini ham, cheese & bechamel baked sandwich on brioche bread

Clams St. Jacques - Clams baked with a creamy white sauce & cheese

Tapenade - Melange of olives, fresh herbs & creamed cheese. Served with toasted baguette

Quiche Lorraine - Savory broccoli and cheese quiche

Blue cheese croquettes served with tomato jam

FIRST COURSE

Choose 1 dish

Variety of greens & veggies with caramelized pears & walnuts. Served with raspberry vinaigrette

Lyonnaise Salad - Mixed greens with a poached egg & bacon. Served with dijon mustard vinaigrette

MAIN COURSE

Choose 1 dish

Filet Mignon with choice of black peppercorn sauce or blueberry sauce. Served with potato floret & roasted asparagus or ratatouille

Lobster tail - Thermidor Style or with lemon butter sauce. Served with potato floret & roasted asparagus or ratatouille

Salmon topped with shrimp & Meuniere Sauce. Served with potato floret & roasted asparagus or ratatouille

DESSERT

Choose 1 dish

Dark & White chocolate mousse with berry coulis

Apple Tatin - Caramelized Apple tart

Homemade Crepes - Choice of Chocolate sauce or a berry flambee

Chef's Special Menu

STARTER

Choose 2 dishes

Shrimp sautéed in olive oil with garlic and red peppers

Grilled chicken and vegetable brochettes/skewers

Italian bread topped with roasted vegetables and mozzarella cheese

Zucchini stuffed with mushrooms and topped with gratin alioli

Tomato and basil fritters with tomato jam

Clams or mussels in a white wine cream sauce or a herb tomato sauce

FIRST COURSE

Choose 1 dish

A variety of greens and vegetables with warm baked cheese and balsamic vinaigrette

A variety of greens and vegetables with caramelized pears and walnuts and raspberry vinaigrette

Greek salad with feta cheese and Greek vinaigrette

Caesar salad with Parmesan cheese and Caesar dressing

MAIN COURSE

Choose 1 dish

Salmon stuffed with shrimp with a Chardonnay & leek cream sauce. Choice of roasted potatoes & herbs or parmesan potato floret or creamy saffron rice. Also choice of bouquet of vegetables or sautéed vegetables & herbs or crispy glazed brussel sprouts

Beef Short Rib with choice of black peppercorn sauce or blue cheese sauce. Choice of parmesan potato floret or roasted potatoes & herbs or saffron rice. Also choice of bouquet of veggies or sautéed veggies & herbs or crispy glazed brussel sprouts

New York strip steak with black peppercorn sauce or blue cheese sauce or blueberry sauce. Choice of roasted potatoes & herbs or parmesan potato floret or saffron rice. Also choice of bouquet of veggies or sautéed veggies & herbs or glazed brussel sprouts

Chicken Marsala with mushrooms over white rice or choice of roasted potatoes & fresh herbs or parmesan potato floret. Also choice of bouquet of vegetables or sautéed vegetables & herbs or crispy glazed brussel sprouts

Shrimp sautéed in a brandy white cream sauce or a herb tomato sauce served over linguine. Served with Italian garlic bread

Lobster tail - Thermidor Style or with lemon butter sauce. Choice of roasted potatoes & fresh herbs or parmesan potato floret or saffron rice. Also choice of bouquet of veggies or sautéed veggies & herbs or crispy glazed brussel sprouts

DESSERT

Choose 1 dish

Creme brulee cake - a moist yellow cake topped with a caramelized pastry cream and berry coulis

Apple raisin walnut strudel served with a side of warm chocolate ganache

Coconut cream roll cake with berry coulis

Indulgence

STARTER

All inclusive

Texture Salad served in Martini glass

Salmon Cocktel with Vodka gelee and Melon Scoop

FIRST COURSE

Choose 1 dish

MAIN COURSE

Choose 1 dish

Lobster Canelonni with Holandaise Sauce and Tomato Concasse

Duck Casoullete with Roasted cheese toast

Filet Mignon with Gorgonzola Sauce and Caramelized veggies

Stuffed Branzinni with Shrimp with Martini Sauce

DESSERT

Choose 1 dish

Apple Strudel with Warm Belgian Chocolate Cream

Cold Peach Soup with Pistachio Ice cream

Italian Dolce Vita

STARTER

Choose 2 dishes

Tuscan Caprese salad - Tomatoes, Mozzarella and Fresh Basil with balsamic glaze

Avocado Cesar salad - Baby romaine lettuce, pine nuts, garlic croutons and shaved parmesan

Fettuccini vongole. Fresh fettuccini pastas with clams and fresh oregano

Rissotto frutti di mare, Arborio rice, baby calamari, clams, and shrimp

FIRST COURSE

Choose 1 dish

Bistecca alla Florentina. Florence Style New York Strip, Seasonend with fresh herbs and sliced

Osso Buco alla, Milanese, Veal Shank braised with polenta

MAIN COURSE

Choose 1 dish

Stuffed Chicken Parmigiana, Chicken breast stuffed with prosciutto and Mozzarella, breaded and lightly fried

Stuffed Bronzino with Shrimp and Piquillo pepper sauce

DESSERT

Choose 1 dish

Panna Cotta with fresh berries compote

Cappuccino Pie

Italian Tiramisu

Spanish culinary trip

STARTER

Choose 1 dish

Serrano ham croquettes

Baby lamb chops Castilla style

FIRST COURSE

Choose 1 dish

Roasted vegetables salada with cod confit

MAIN COURSE

Choose 1 dish

Short ribs Style. boneless short ribs marinated in red wine and braised in low temperature, side of saffron rissoto and bounch of salada

Halibut vizcaina style. Halibut filet, baked with vizcaina style. side of baker potato style

DESSERT

Choose 1 dish

Catalana cream caramelized

Tapas experience

STARTER

Choose 2 dishes

Grilled goat cheese with caramelized onions and mushrooms toast

Spanish Omelette over sliced Italian bread

Anchovies Montadito. Mediterranean Anchovies with Catalana bread Style

Serrano ham croquettes,

Patatas Bravas

Garllic Shrimp

FIRST COURSE

Choose 1 dish

Mixed Paella

MAIN COURSE

Choose 1 dish

Baby Lamb Chops Pedro Ximenez Sauce

DESSERT

Choose 1 dish

Catalana cream caramelized

Profiteroles with Pastry Cream

French Indulgence

STARTER

Choose 2 dishes

Petite Croque Monsieur - Mini ham, cheese & bechamel baked sandwich on brioche bread

Clams St. Jacques - Clams baked with a creamy white sauce & cheese

Tapenade - Melange of olives, fresh herbs & creamed cheese. Served with toasted baguette

Quiche Lorraine - Savory broccoli and cheese quiche

Blue cheese croquettes served with tomato jam

FIRST COURSE

Choose 1 dish

Variety of greens & veggies with caramelized pears & walnuts. Served with raspberry vinaigrette

Lyonnaise Salad - Mixed greens with a poached egg & bacon. Served with dijon mustard vinaigrette

MAIN COURSE

Choose 1 dish

Filet Mignon with choice of black peppercorn sauce or blueberry sauce. Served with potato floret & roasted asparagus or ratatouille

Lobster tail - Thermidor Style or with lemon butter sauce. Served with potato floret & roasted asparagus or ratatouille

Salmon topped with shrimp & Meuniere Sauce. Served with potato floret & roasted asparagus or ratatouille

DESSERT

Choose 1 dish

Dark & White chocolate mousse with berry coulis

Apple Tatin - Caramelized Apple tart

Homemade Crepes - Choice of Chocolate sauce or a berry flambee

Chef's Special Menu

STARTER

Choose 2 dishes

Shrimp sautéed in olive oil with garlic and red peppers

Grilled chicken and vegetable brochettes/skewers

Italian bread topped with roasted vegetables and mozzarella cheese

Zucchini stuffed with mushrooms and topped with gratin alioli

Tomato and basil fritters with tomato jam

Clams or mussels in a white wine cream sauce or a herb tomato sauce

FIRST COURSE

Choose 1 dish

A variety of greens and vegetables with warm baked cheese and balsamic vinaigrette

A variety of greens and vegetables with caramelized pears and walnuts and raspberry vinaigrette

Greek salad with feta cheese and Greek vinaigrette

Caesar salad with Parmesan cheese and Caesar dressing

MAIN COURSE

Choose 1 dish

Shrimp sautéed in a brandy white cream sauce or a herb tomato sauce served over linguine. Served with Italian garlic bread

DESSERT

Choose 1 dish

Creme brulee cake - a moist yellow cake topped with a caramelized pastry cream and berry coulis

Apple raisin walnut strudel served with a side of warm chocolate ganache

Coconut cream roll cake with berry coulis

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Chef Jose Ignacio's reviews

4.83

•

6 services

Chef Ignacio Marin was absolutely amazing. His food was delicious and plentiful, and he was professional and attentive. The coordination via his wife Tammy was also efficient, thorough and friendly. I highly recommend his gastronomic talents and look forward to being able to experience them again in the future!

The private chef experience with Chef Jose Ignacio Marin was easily the highlight of my friend’s bachelorette weekend. From his initial menu proposal till the moment he left our doorstep, Chef Ignacio has been so professional, humble, and hard-working on and off the stove. He prepared 5 diverse, yet appetizing tapas (stuffed zucchini with mushrooms, anchovies toast with roasted veggies, spanish omelet skewers, mussels vinaigrette, basil and tomato fritters) laid out family style. Then, Chef Ignacio served the appetizer (grilled goat cheese salad), 2 main entrées (stuffed branzinni and seafood/chicken paella), and 2 desserts (olive almond cake with caramelized catalana cream and caramelized banana gelato) - all plated style and prepared one after the other very efficiently and eloquently, so we were always engaged and served with a hot (when it needed to be) and fresh plate! Every dish was plated beautifully, set in front of us individually, and surpassed whatever doubt and expectation we may have had coming into this experience (it was everyone’s first time!). We felt very taken care of (didn’t even need to lift a finger!) and were in absolute awe watching Chef Ignacio showcase his art, his passion and heart for cooking in the kitchen. It was an incredible time filled with delicious bites, great company, and full bellies and hearts! There was also plenty of food for our party of 6 that we were all set for leftovers the next day! All around a fantastic experience with Chef Ignacio! I can’t sing his praises enough!! Please give Chef Ignacio a chance and I am sure he’ll prepare a meal to engage and wow any palette! If you still have any reservations, head over to his instagram page (IG @chefignaciomarin) to see his art! Chef Ignacio - thank you, thank you, thank you! You have made our bachelorette weekend so memorable and I hope we get to taste your masterpieces again soon!

A birthday celebration to remember for a lifetime that’s what my 20 year old granddaughter said. Everyone raved about the food and took home plenty of leftovers. Each dish was prepared with excellence in taste and presentation. I highly recommend Chef Marin.