The youngest chef to rise to the executive position in
Jamaica, Mark Cole has been one of Jamaica’s premier chefs for the past 20
years, revolutionizing Jamaica’s cuisine and practice of the culinary arts.
Having gotten his start at Grand Lido Sans Souci, Cole quickly rose through the
ranks to take the 5 star restaurant at the prestigious hotel at the helm before
moving on to Boscobel Beach Hotel as a Senior Sous Chef, and later, Executive
During these years, he made a name for himself by entering,
and winning, various culinary competitions in various categories, never getting
less than a Silver medal in any. Moving on to Super Clubs, he continued to make
his mark as the Executive Chef presiding over Breezes, Hedonism III and Rooms
On The Beach hotels, injecting life and flavor into the culinary offerings of
the franchise. He continued to participate in local competitions and even took
a place on Jamaica’s National Culinary Team competing in the renowned Taste of
the Caribbean competition for 3 years, paving the way for many future successes
for the country in the international competition.
His focus is now on his position as the executive chef for
Kingston’s premier hotel, the Jamaica Pegasus, where he brings his culinary
knowledge and expertise to Kingston’s top clients and all state and government
catering functions, all while holding a chair on the board of the Culinary
Federation of Jamaica, where he continues to take a hand in developing young
culinary talents with his culinary experience gained at yard and abroad.