Valencia

Alicante

Spanje

We hired Chef Marc through ChefMaison, and we couldn't be happier. My wife follows a very specific diet for health reasons—with many restrictions—and Marc adapted every single dish with great care. Everything he cooked was suitable for her, which is something we find very hard to come by.

On top of that, the food was amazing. Despite all the substitutions he had to make, none of the dishes lacked flavor. Truly delicious.

He arrived early, worked incredibly hard all day, and treated our kitchen as if it were his own. A true professional. We would recommend him without hesitation.

we couldn't be happier

Amazing experience, Marc was so kind and nice, the food he prepared was amazing from
Start to finish. I highly recommend him to anybody looking for an amazing cooking experience

Amazing experience,

Overall I had very little interaction with the team at ChefMaison as it's mainly Automated, works well and simple to use. However our chef, Marc Martínez Barroso, was just amazing, the food was utterly delicious and plentiful. His lovely smiley face and team were a pleasure to deal with when serving and cooking for us and we'd definitely use him again. Great Job Marc, keep up the good work.

Chef Marc Martínez Barroso was excellent, highly recommeded.

Chef Marc was absolutely fantastic!! He was extremely friendly and flexible, provided fantastic meal recommendations, and the food itself was wonderful. Chef Marc cooked meals for us on three days. He was instrumental in turning a nice family vacation into one of the most memorable experiences of our lives. We cannot recommend Chef Marc highly enough!!

Chef Marc was absolutely fantastic!

<p>I am a professional chef with 5 year experience in restaurants across Europe. I have had different masters and different approaches on how to rule a restaurant, from the begginings in a small mexican restaurant, passing through a Grand Hotel kitchen, to end in a 2-starred Michelin restaurant. I am now specialised in catering and cooking for events, since I have been doing that for the last two years and, before, I run a whole restaurant for a year. I would say my style is traditional meditteranean food, rooted in catalan and andalusian stews, and with great influences from italian, asian and mexican gastronomy.</p>

Homemade boletus and guanciale croquette

with Bresaola della Valtellina and egg & black truffle sa

with Bresaola della Valtellina and egg &amp; black truffle sa

Genoese-style focaccia

Cracker with mozzarella mousse,

Pane carasau with confit Iberian pork jowl

Sicilian ‘caponata’ with fried fresh squid,

with Jerusalem artichoke parmentier & carrot-ginger cream

with Jerusalem artichoke parmentier &amp; carrot-ginger cream

Guadarrama beef shank braised in Rioja wine

with saffron, thin sliced pancetta & amaretti crumble

with saffron, thin sliced pancetta &amp; amaretti crumble

Octopus and pumpkin risotto

with honey & thyme gel and red chocolate crisp

with honey &amp; thyme gel and red chocolate crisp

Yogurt panna cotta

with crema catalana, caramelised coconut and mascarpone-m

Rum-flambéed pineapple

Homemade chicken cannelloni in pepitoria sauce

Bruschetta with homemade basil pesto

Italy in its very essence. A menu thought to praise the simplicity of one of the most unique cuisines in the world.

Italian Roots

Melon sorbet with ricotta mousse

with garden tomatoes and mojama from Isla Cristina

Murcian salad toast

Kalamata olive “Oreo” cookie

Baby shrimp and parsley fritters

with its gratinated brandade, tomato textures and black olive

Creamy cod fritter

with white prawn tartare and muscat grape granita

Almond and coconut ‘ajoblanco’

Fresh green tomato and spring onion gazpacho

loquat sorbet, and wild asparagus &amp; miso cream

Navarra PGI asparagus gratinated with blood orange hollandaise

with mild curried pumpkin hummus, saffron yogurt &amp; caramelised peanuts

Roasted Aragonese lamb

Sea bream in blood orange escabeche

with mantis shrimp and flame-roasted red peppers

Creamy tuna belly rice

with allspice, pistachio and orange blossom sorbet

Homemade orange and bay leaf flan

Homemade ‘ensaimada’ with cherry mousse

Spanish Fusion

I love to cook the dishes I would love to eat. I always try to cook based on tradition

Menu's van Chef Marc

Favoriet
bij gasten

Één van de beste privé chefs op ChefMaison volgens gasten en fijnproevers

Italian Roots

Spanish Fusion

Menu's van Chef Marc

Favorietbij gasten

Één van de beste privé chefs op ChefMaison volgens gasten en fijnproevers

Italian Roots

Spanish Fusion

Favoriet
bij gasten