BRUNCH @ SUR MER EVERY SATURDAY @ MEYDAN BEACH / JBR

BRUNCH @ SUR MER EVERY SATURDAY @ MEYDAN BEACH / JBR - Brunch from 14:00pm to 19:00pm - 295 AED OPEN FOOD & OPEN SANGRIA - AED 695 OPEN FOOD & OPEN CHAMPAGNE - ENTERTAINMENT: DJ'S WITH A GROOVY SOUND - DRESS CODE: ELEGANT / CHIC FOR MORE DETAILS AND BOOKINGS PLEASE CALL : * MOB: 0502071349 * BBM: 2A29C7B6 ABOUT CHEF MARCELLO : Meydan Beach – Executive Chef Mereu Marcello Born in Sardinia in 1978, Chef Marcello was inspired to start cooking at the tender age of twelve as he helped his mother in the family kitchen. It was at this age that he learnt the basic yet famed Italian culinary methods of cooking fresh pasta and bread that have helped create his signature cooking style. Having studied for 5 years in the Hospitality school in Pula, Sardinia and spent his summer’s working at Costa Smeralda, one of the Mediterranean Sea’s most celebrated VIP venues, it was at age of 16 that Chef Marcello began to work with some of Italy’s finest chef’s such Luca Casadio and Sergio Mei, resulting in him taking the first step towards his culinary career. After graduating from hospitality school Chef Marcello moved to London to deepen his knowledge of F&B by working at a number of restaurants in the city, “Santini” one of older Italian restaurant’s as Chef De Partie, was followed by “Foundation” fusion restaurant in Harvey Nichols and finally “Bank” fusion restaurant, where he learnt the systems of organizing a large kitchen and team. Chef Marcello gained further work experience working closely Chef Luca Casadio as Sous Chef, from 2001 to 2003 in cheval blanc restaurant in Switzerland, Bice restaurant in Monaco, Sardegna restaurant in France and during summer in Sottovento and Sopravento restaurant in Sardinia Costa Smeralda that increased his knowledge of many food products and varying cultures that inspire international cuisine. Having been inspired by international cooking methods, Chef Marcello decided to increase his knowledge and passion further and moved to Tokyo, Japan in 2003 Chef Marcello worked at Bice, one of the most old Italian restaurant in Tokyo, for 3 years as Sous Chef where he was awarded his first Michelin Star with Executive Chef Andrea Brambilla. In 2006, Chef Marcello started work at Salvatore Ferragamo’s restaurant Il Borro in Ropponghi in Tokyo as Executive Chef. It was at Il Borro that he embraced his passion for cooking seafood Mediterranean cuisine and typical Tuscany food. From 2007 to 2009, Chef Marcello worked in restaurant G, the owner Yukio Yokoyama, one of the most famous pianists of classical music in Japan, a great connoisseur of gastronomy and wine where he learnt the freshness of Japanese ingredient, using the new Japanese culinary techniques. Moving in Altomond restaurant in Aoyama as an executive chef, I could work with a high level staff. The menu is based on fish, created with fresh seasonal product and inspired by the innovative cuisine of Sardinia with Mediterranean touch. After 8 Years in Tokyo, Chef Marcello decided to move in Dubai for a new challenge first in Shangri-la Hotel as Chef de cuisine in Amwaj Restaurant seafood and Mediterranean restaurant, finally he had a change for one of the biggest challenge in own carrier and he started to work as Executive Chef at Meydan Beach in JBR walk in charge of three outlets including Sur Mer restaurant, the Infinity pool Bar, Azure Blue chill out, in each restaurant he created different concept of cuisine with different Signature dishes in each place at Meydan Beach.