Celebrity Chef Marcus Samuelsson’s innovative fine-dining restaurant concept Marcus at Baha Mar Fish + Chop House announces new updates to its food and beverage program, including the launch of a brand-new weekend brunch, offered every Saturday and Sunday from 12-3 p.m. Guests are invited to indulge in delicious brunch staples with a Bahamian-inspired twist, all alongside unparalleled Caribbean sea ocean views and live music. As exemplified by the menu– comprised of appetizers, entrees, sides, and desserts – Chef Marcus’s passion for using local Bahamian ingredients and seafood translates into his creative takes on comfort food classics. A few signature brunch dishes include:
Fried Chicken Tower - Biscuit, Red Velvet Waffles, Crispy Bird Conch Croquets, Bacon, Eggs
Brunch Burger - Egg, Bacon, Onion Jam
Sunday AF - Brioche Donut, Berebere Peanut Carmel Corn Strawberry Sorbet, Coconut Sorbet, Fudge Sauce Chocolate Sauce, Chantilly
French Toast - Sweet Compote
Shrimp & Grits - Bacon, Creole Worcestershire XO, Zucchini, Herbs
“Expanding Marcus at Baha Mar’s offerings to include weekend brunch will not only showcase Chef Marcus Samuelsson and his team’s culinary talents but will also further enhance Baha Mar’s standing as the top culinary destination in the Bahamas,” says new Assistant Director of Food and beverage Laura Jacobsen. “It is very exciting to bring additional value to our guests through offerings like brunch alongside world-class Bahamian service.”
Reservations for brunch are open to guests and non-guests from 12-3 p.m. on Saturdays and Sundays and can be made by visiting marcusbahamar.com or by calling 242-788-7323.
In addition to the brunch launch, Marcus at Baha Mar Fish + Chop house welcomes two new executive team members: Executive Sous Chef Christopher Totah and Assistant Director of Food & Beverage Laura Jacobsen. With a passion for hospitality and vast global industry experience, this skilled duo further enhances the culinary scene at Marcus at Baha Mar and Grand Hyatt Baha Mar at large. More information about their experience and expertise is below:
Hailing from Port Louis, Mauritius Island, Executive Sous Chef Christopher Totah started his culinary journey by founding his own bake shop at the age of 16 and has since worked in the industry for more than 15 years at world-renowned locations like the Trou aux Biches Beachcomber Golf Resort & Spa and The Hamilton Princess Hotel & Beach Club. “I look forward to furthering my culinary career at Marcus Baha Mar with such an inspiring and hard-working team. The opportunity to work with Chef Marcus and his team to create truly innovative Bahamian dishes excites me,” says Totah. Chef Chris is classically trained in French cuisine, but has worked in Thai, Fusion Asian, Italian, and Mediterranean kitchens, and is fluent in four languages. Chef Chris’s wealth of culinary knowledge also stems from his world travels to experience different cultures and types of food.
Assistant Director of Food and Beverage Laura Jacobsen brings more than a decade of industry experience and expertise, possessing a knack for strategizing revenue generation and growth tactics, management skills, and fostering a positive customer experience. Jacobsen previously worked with the Jumeriah Restaurant Group in Dubai, The Four Seasons Brand in Anguilla, Costa Rica, and The Bahamas.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.