Mark Coombs
Recognised through out my career as being a visionary chef. With in-depth knowledge of the industry. Solid organisational, communication and team building skills. Adept at conveying complex menu concepts in a simple and compelling manor. Expertise in catering trends, such as food preparation, menu development, event catering, stock purchasing and control.
Bringing 22 years professional experience working in the catering industry, varying from fine dining restaurants to mass production for Disney Cruise Line. I have worked within multi nationality chef brigades of all sizes, always being considered as an inspirational leader and a positive example to my peers.
On this page is a small example of some of my work.
I hope it doesn't make you too hungry!!!
Mark.
(Please forgive my poor photography!!)
Lamb Rump, Lamb Cutlet, Goats Cheese Beignet, Carrot and Vanilla puree, Pea Sauce Veirge
Lunch Time Buffet
Seared Bream, Hake, Red Snapper, Red Wine Mash, Black Olive Gel, Butter Poached Asparagus
Quail breast, crispy legs, cherries & berries, burnt apple purée, pickled apple
Surf and Turf
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