Listings by Chef Marcus Bell
About
Marcus came up through New Orleans kitchens before moving to the Gulf Coast, and he cooks like it — Creole and Cajun food with the seasoning turned all the way up, built for people who came to the beach to eat well.
He works mostly with couples and small groups renting on the water. Most of his nights are date dinners and small family celebrations, where he can plate course by course and actually talk to the people he is cooking for.
Marcus does his own shopping the morning of the service, so the fish on your table is whatever came in that day rather than whatever was ordered a week ago.
What's included
- All cooking equipment and serving ware
- Ingredients bought the morning of service
- Course-by-course plating and service
- Full cleanup of the kitchen
- Wine pairing suggestions on request
- Working kitchen with stove and oven
- Refrigerator space for prep
- Dining table and seating
- Trash access
- Parking for one vehicle
Ask about add-ons if you would rather not source anything yourself.
Service area & travel
Services & Menus
Date Night for Two
4 plated courses, wine-friendly pairing plates. Table styling, candles, full cleanup.
- Wine pairing $42.00 per person
- Extra course $22.00 per person
- Dessert upgrade $14.00 per person
Family Beach Dinner
Family-style feast: apps, two mains, sides & dessert. Groceries, cooking & cleanup included. Chef shops the docks/market same day.
- Extra server $150.00 flat rate
- Raw bar starter $20.00 per person
- Kids' menu $28.00 flat rate
The Big Event
Passed appetizers + 3-course dinner or grand buffet. Menu consult call included; server staffing available.
- Second server $150.00 flat rate
- Passed canapés $18.00 per person
- Table and linen setup $200.00 flat rate
Cuisine & Dietary
Specialties
Dietary accommodations
Substitutions are planned into the menu ahead of time, not improvised on the night.
Tell Marcus about any allergies during menu planning so he can build around them from the start.
Services are cooked in a rental kitchen rather than a dedicated allergen-free facility, and most menus involve shellfish. Cross-contact cannot be fully ruled out. Guests with severe allergies should speak with Marcus directly before booking.
Marcus cooked for our anniversary and it did not feel like having a stranger in the house. The etouffee was the real thing. He shopped that morning and told us exactly where the fish came from.