From private villa festivities and gourmet family picnics to home delivered luxury buffets and lavish corporate affairs, there is no desire too extravagant or understated for La Grande Bouffe. A wedding for 200, secluded beach BBQ for 20, 14-course Italian feast, home-delivered paella for 30 or sunset dinner for two at the base of a cliff - it can be done, it has been done, and if it hasn’t yet, it will be done.
Professionalism, passion, creativity and respect for requests are key factors honoured by private chef Mark E Watkins and his troops. Specialising in Gastro-Mediterranean cuisine, particularly Catalan, Mark’s knowledge (ahem, obsession) of fresh, organic local produce is astounding and an imperative part of his cooking.
Mark’s gastronomic experience dates back to childhood days hanging off his parents apron strings in their hotel kitchens, followed by several years spent immersing himself in Barcelona’s Catalan culture and a stint as head chef at famed gastro-pub The Landsdowne in London’s Primrose Hill, where he turned bangers and mash into a gourmet taste sensation.
These days it’s the Ibiza food scene he knows best - from locating wild rocket and garlic flowers to selecting staff fit for a king. With distinctive humour and dry wit complementing his unique and innovative expertise, it’s obvious to us why La Grande Bouffe is one of Ibiza’s most wanted – just like his top secret chilli and clam fideua recipe!
The who’s who of high flying international celebrities – not that we’re dropping any names - raise a cheer and a glass to La Grande Bouffe alongside an extensive list of brides, grooms-to-be, villa staff, local businesses and charity organisations. Who are we to argue?
Published article updated on June 21, 2010