After my experience as a head chef in Theo Randall Zurich, I had a dilemma. I was missing something that's why I sign up on this platform. First of all, because I love new experiences and also because I want to have a close contact with my guests to bring the experience to another level.

I worked in more than 12 different restaurants. From a Japanese restaurant, Spanish traditional till the most Italian traditional passing throw Michelin stars and middle east cuisines.

I discovered my passion whit my family . I was born in a gastronomy family when I was 15 years old I start to help my mother in the family business. After that I was thinking to study business, but after the experience with my mother it was hard to leave the kitchen. So I studied my degree in Cook & Gastronomy.

When I finished, I decided to travel and to develop my skills. I have been traveling and working for three years in Spain, always looking for the best restaurants. At this time I had the luck to work in a Michelin starts like Casa Gerardo or Casino Castel de Peralada and also in some of the best traditional Spanish Restaurants like Lera (best traditional restaurant of the year 2013) or Flanigan ( best traditional restaurant you can find in Mallorca). After this season of my life, I decided to extend my qualifications and to travel to different countries as England, Switzerland and Italy. In England I have the chance to work with Ferran Adria, Kike Dacosta and brothers Roca.

For me, cooking is...

My hobby and the best thing I do

I learned to cook at...

I did my first cooking steps with my grandmother at the family restaurant.

A cooking secret...

Chefs shouldn't have any secret. But if I need to say something, I would say: time and effort. I invest a lot of time in everything you do.

My menus

4 hands japan

STARTER

All inclusive

Sake apetaizer

Saute soja beans with sesame oil

Seaweed and Cucumber salad with seabass sashimi ( new Style)

Miso soup

Gyoza mix with Sweet dressing

FIRST COURSE

Choose 1 dish

Yakitori with udon and teriyaki

Prawn skewer with yakisova

Vegetables and prawns tempura with tentsuyu Sauce

Okonomiyaki

MAIN COURSE

Choose 1 dish

Sushi variation (10 pcs Uramaki, nigiri, hosomaki)

Beef tataki with Japanese mustard, pack choi and mushroom sauce and sichimi togarashi

Marinated tuna tataki with seaweed salad with avocado cream

DESSERT

Choose 1 dish

White ganache with macha crumbel,

Tapioca pearls with coconut cream, mint and chocolate ice-cream

Sudamericano

STARTER

Choose 3 dishes

Nachos with a nice homeade guacamole and pico de gallo. Served with chili sauce on the side

Home made Quesadilla clasica with duck or chicken

Grill corn with chimichurri

Beans salad with pepers coriander and yuca

FIRST COURSE

Choose 1 dish

Corn soup with sour cream, crispy leak and poach eggs

Ceviche with seabass coriander and tiger milk

Empanadas with cod or duck. with sour cream

MAIN COURSE

All inclusive

Tortillas made with smoke paprika dought and pull beef . Lime, pico de gallo, avocado cream, baby letuce and corn salad on the side

Enchiladas with chilli con carne and cheese

DESSERT

All inclusive

Churros with hot chocolate cream and vanilla ice-cream

Natillas with torrija and chocolate ice-cream

La cousine

STARTER

Choose 2 dishes

Quail salad with vegetables and green leaves

Foie with rainsgs secs cooked with sweet wine

Traditional steak tar tar with pasteuriyed egg and toast with butter herbs

FIRST COURSE

Choose 1 dish

Lentil soup with duck

Fresh leave salad with confit pear in white wine, candy walnuts, blue cheese and wine reduction dressing

Vichy soise with trufel and slow cook egg

Duck breast sliceds with demi glace sauce and champignons

MAIN COURSE

Choose 1 dish

Beef chicks with sweet red wine, trufel potato quenel and wild mushrooms

Seabass papillote with a bed of roots vegetables and fine herbs sauce

Traditional ratatouile with mornay sauce

DESSERT

Choose 1 dish

Creme brulee

Profiterols with homemade vanilla ice cream and chocolate cream

My simple Italian

STARTER

Choose 3 dishes

Antipasti bruschetta with peper ,eggplant, zuchini, onion mushroom and pesto

Mushroom aranchini with romesco sauce

Fried squid with lime skin and green Ali-oli

Burrata with cherry tumaco basil oil, garlic, croutons and black Sicilian olives and pesto

Tosto with tomato sauce artichoke, portobello and portobello

FIRST COURSE

Choose 1 dish

Seabass carpaccio with salmon eggs, crutons, lemon skin and Maldon salt

Capelletti with duck wild mushroom sauce and garlic croutons

Betroot risotto with spinach cream, burrata, Parmesan and basil

Mushroom risotto with truffle

Tagliatelle di mare

Homemade pumpkin and ricotta ravioli with sage butter sauce and basil

MAIN COURSE

Choose 1 dish

Seabass with a bed made made spinach and potato’s with cherry tomatos and calamata olives on the top

Simple but nice homemade lasgna with home made pasta and ragout

Parmigiana

Tagliata di manzo with baked carrot cream, baby potato and Demi glacé with portobello mushroom

DESSERT

Choose 1 dish

Sicilian canolli with ricotta, pistachio and chocolate

Tiramisu

Amalfi lemon tart with sour creme and crumbel

Vegetarian

STARTER

Choose 2 dishes

Harissa humus with green tahini, herbs falafel and cheakpeas

Tomato gazpacho and betroot gazpacho with vegetables in brunoise and herbs oil

FIRST COURSE

Choose 1 dish

Pumpkin soup with slow temperature egg and crostini with roasted carrot creams

Risotto with spinach cream wild mushrooms roast, pinuts and optional Parmesan

Homemade tagliatelle with putanesca sauce

MAIN COURSE

Choose 1 dish

Tumbet. 5 diferent vegetables in layers cover with a home made tomato sauce

Red lentils kofte with peperonata sauce and backed purple potatos

DESSERT

Choose 1 dish

Hot vegan chocolate tart with golden pistacio, sesame crumbel and vanilla ice cream

Philo paste millefeuille white mint cream and coconut rice cream cacao powder and vanilla sauce

My Spanish menu

STARTER

Choose 3 dishes

Quail croquetas and romesco sauce

Gambas al ajillo with garlic pure and kimchi sauce

Patatas bravas. Confit potatos filling with home made brava sauce and home made ali-oil sauce

FIRST COURSE

Choose 1 dish

Lentil soup with duck

Musels with marinara sauce chorizo and leek in brunoise

Marmitaco soup made with tuna potato’s onion peper and veg stock with a poached egg and smoke paprika

Black rice made with calamari, prawns seafood stock and squid ink

MAIN COURSE

Choose 1 dish

Horse entrecôte with rosty and portobello in a tower with purple potato cream, jus and cress salad

Cod in salsa verde

DESSERT

Choose 1 dish

Natillas with carrot torrija and chocolate ice-cream

Cheese tart with banana ice cream and crumble

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Chef Marcos's reviews

5

•

3 services

Marcos did an amazing job of our small dinner party. The food was interesting, plentiful and absolutely delicious. Everything was perfect- he made a birthday an evening to remember. Our guests were blown away by the quality of the food. Thank you so much, I would highly recommend Marcos.