Add delicious dishes to your next event from a professional and highly commended Chef with over 25 years of experience in Culinary Arts.

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A private or personal culinary service that caters to small parties of 100 people or less.

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We will come to your home, office, yacht, hotel room, private jet or wherever you are and cater delectable dishes for you and your guests.

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Chef Mark Mckenzie dishes are prepared based on your preferences in textures, flavors, presentation and composition.

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Let us create and cook a three or five course menu that you will be proud of. If you are having a cocktail party we will offer the best variety of hot and cold hors d' oeuvres.

Coconut crusted shrimp

with fresh mango chutney

Assorted fresh fruit platters

Conch fritters with chilli

and cilantro aioli

Pan seared snapper with caper lemon reduction and batonettes of mixed vegetables

Stephanie (centered at the back) and her relatives on the flamingo yacht

Cupcake with raspberry sauce

I Chef Mark Mckenzie was hired by Stephanie to provide culinary services for her husband's birthday cruise. Captain Bobby of the Flamingo Yacht pulled off the shores of Aventura Florida at approximately 12:20pm. The menu was passing hors d' oeuvres with individually plated entree and dessert. It was like a cooking show because I had an audience during the preparations. Everyone including the Captain and his partner told me that the food was excellent. 

Your hot passing hors d' oeuvres may include chicken satay, coconut shrimp, ravioli, conch fritters, chicken wings, mini burgers, pigs in blankets, spanakopita, meatballs, lobster nachos, cocktail beef patties, vegetarian choices, stuffed pasta shells, filet mignon, chicken nuggets, scallops and other seafoods.

A canape is a cold hors d' oeuvre consisting of a starch base with a topping and a garnish. We offer a wide variety with the use of ingredients such as smoked salmon, eggs, caviar, tuna fish, cream cheese, proscuitto, grilled asparagus, humus, shrimp, bruschetta, chicken and other ingredients.

Assorted fresh fruit platters with your seasonal preferences. Our fruit selections are watermelon, cantaloupe, honeydew, pineapple, strawberries, grapes, raspberries and blueberries.

We use buffet risers under our platters to give your buffet presentation a nice character and depth.

Vegetable crudite platter to include a vegetable carving centerpiece and dipping sauces. It may include broccoli and cauliflower florets, batons of celery, carrots, cucumbers, olives and cherry tomatoes. The popular dipping sauces are blue cheese, avacado, ranch and french. CHEESE PLATTERS available.

Crabcake with sauce remoulade. Real crabmeat flavored with spices, herbs, onions and bell peppers then shaped into a cake, breaded and fried. Remoulade is a classic mayonnaise based french cold sauce and a nice compliment to this dish. The garnish adds the final and colorful touch.

There are many classifications of soups based on their methods of preparations.

Some of the hot soup classes are purees, chowders, cream soups, consummes, bisque and broths. The two popular cold soups are vichyssoise and gazpacho. 

The use of dark and light leafy green vegetables with dressing and accompaniments. A salad could also be made with just about any combination of ingredients. Chef mark also makes his own specialty dressings such as citrus vinaigrette, sherry shallot vinaigrette and others.

Pan seared snapper filet with rice and peas and sauteed vegetables.

We offer other delectable entrees with different styles of preparations using the best ingredients such as lobster, shrimp, scallops, other seafoods, different cuts of beef, chicken, other poultry, lamb, other meats and vegetarian dishes.

The conclusion of the meal, the sweet course which is the dessert coarse. The raspberry cheese cake pictured above is just one of many confections. Other choices may include pies, tarts, puddings, custards, cakes and more.

Chocolate and fruits are two popular ingredients used in desserts.

Graduation day in 1990 at Anchovy High School in St. James, Jamaica WI. My three years study in Food & Nutrition had now ended. I graduated in the top 15 with a special certificate out of over 3000 students.

It was now time to continue at Sandals Royal in Montego Bay, where I was sent to do my internship a few months earlier.

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At the five star All-inclusive Resort I was offered a position as a pantry cook. Here I was in the cold kitchen where I was first exposed to

ice sculptures and fruit carvings at 19 years old.

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Growing up from childhood I did a lot of drawing and I applied my artistic skills and got started to learn ice, fruits and vegetable carvings.

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I worked at Sandals for two years learning a lot of different types of culinary skills from some of the greatest Chefs.

January 1992 in moved to Negril Jamaica and started at The Point Village Resort as Chef Gardemanger.(The leader of the cold kitchen that is responsible for salads, dressings, ice sculptures, cold cuts, etc.)

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I got a better offer and started at  Swept Away Negril in 1993 also as a Chef Gardemanger. One year later I was promoted to the Executive Sous Chef of the Hotel. 

I was offered Culinary Scholarships from the Resort to travel to United States and Canada.

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On my return to Jamaica in 1995 from George Brown College in Canada, I earned my first gold medal at the Jamaican National Culinary Competition at the Jamaica Grande Hotel in Ocho Rios.

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I worked at Swept Away for three years then moved on to work for Beaches Negril for two years as the Chef de Cuisine.

I moved to New York City in 1999 and continued my culinary career working for upscaled catering facilities and country clubs.

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In the year 2000 I started at Port Washington Yacht Club in Port Washington Long Island as a Sous Chef. 

While at the Yacht Club I competed in the French Government Sponsored Salon of Culinary Arts Competition in 2001 at the Jacob Javitz Conventional Center, Manhattan.

I was awarded two gold medals for my two entries.

In 2002 and 2003 while still working at the yacht club I was awarded employee of the year for two consecutive years.

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This membership club became one of the top yacht and country clubs on long island with the inclusion of top rated food from the kitchen staff.

In 2003 I joined the National Ice Carving Association (NICA). I went to my very first NICA sanctioned ice carving competition the same year at the Toledo Zoo in Ohio.

Here I was exposed to a different level of ice sculpting that included component carving. The means of cutting and joining by way of fuzing seamlessly and blending in to create the finished sculpture.

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I won a bronze medal at my very first ice carving competition. I came back home and now the experience from that first contest turned a new page to my ice carving career.

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In 2004 I got out of cooking and started my ice sculpting business called "Cool Way Ice" in Queens New York.

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I continued my quest for learning from professional ice sculptors across the United States and the world by researching and travelling to ice sculpting competitions every year from 2003 to 2012.

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I did many competitions and earned two first places with special awards among other second and third places respectively.

I got my first ice carving contract in  2007 to sculpt seven Japanese ice buddhas to be used for seven days per week at "Megu" a modern Japanese cuisine restaurant in Tribeca Manhattan. 

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The business started to grow and I always have the idea to pair ice sculptures with fruit carvings and sell it as a package. The concept took off and sold very well through out the tri-state area.

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I also thought of adding other  different and original designs to the ice sculpting industry. So I started designing ice sculptures for baby showers, which became very popular especially in Brooklyn, Queens, The Bronx and Harlem.

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By 2009 to 2011 there were quite a number of video production companies, news channels and college students contacting me for interviews and wanted to know how I got started as a Jamaican Ice Sculptor.

One College student used my 

interview as a part of the internship in his Journalism Studies, which earned him an A+.

Now it was the year 2010 and I was at work one day when I received a phone call from "The Society of Unique Artists" an organization that recognizes artists that creates work of art in all mediums.

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I was invited to a lavish cocktail reception in Manhattan and offered an award for my artistic achievements in Ice.

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As a reggae bass player from Negril Jamaica, I did not give up my other craft which I enjoyed doing. So I started my reggae band in 2014 and started doing promotions for that as well.

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I started Chef Mark Catering in 2015 and we started getting some high end cocktail parties to do among other styles of catering.

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I moved from New York to the state of Florida in 2017 and re-started everything. "Cool Way Ice" is now ice and fruits and the band name remains the same "ifrolix band".

As far as the Catering I am now private chef Mark. Recently I started DJ funtasy as well. Let us take care of your culinary needs.