20 Feb 2019
The new Executive Chef Marco Garfagnini hails from Carrara, a small town on the foothill of the Apuan Alps, and brings a dedication to traditional Italian cuisine to the Rockfish table at Jumeirah Al Naseem.
Chef Marco Garfagnini
Born in Tuscany, Chef Marco was destined to cook. He cultivated his passion for cooking in his family kitchen, and then continued his skill abroad; in Paris, London, New York and Cleveland. Chef Marco joined Jumeirah in July 2018 as Executive Chef – Jumeirah Al Naseem. Today, as Jumeirah continues its drive to elevate its restaurant experiences worldwide, Chef Marco leads the Al Naseem culinary team and works with Michael Ellis, Chief Culinary Officer, and José Silva, Group CEO with restaurant and dining development across the portfolio.
“I took inspiration from my home town of Carrara, which is nestled in Tuscany, located at the foot of the Apuan Alps on the Ligurian border. It owes its global reputation to its white marble, but is no less rich in culinary traditions that draw on the nearby sea. It is a great source of inspiration for me.
José Silva has opened up a new creative avenue in culinary with his bold vision for destination dining within Jumeirah. The opportunity to work in Dubai and to be part of such an ambitious city, which has done so much to champion taste and innovate the dining experience, is very exciting and I’m looking forward to making an impact on the region’s culinary scene.”
Start as you mean to go on with Tiger Prawns Salad, which comes with grilled baby vegetables and raspberry vinaigrette. Or try some ‘Italian sushi’ with Crudo, (which translates as raw) thinly sliced fish marinated in oil, lemon and seasoning. You can choose from Tuna Tartare, Hokkaido Scallops (complete with Avruga caviar and sour cream), Yellow Fin Tuna, or the Crudo Platter which features a selection of various fish.
Be sure to keep enough room for mains: we love the 36 hour Slow Cooked baby goat, served with fresh tomato Concasse and Pomme puree. Or try the Lobster Risotto served with Acquerello rice. Another new (but soon to be a classic) is the Line-caught Seabass with artichoke and lemon emulsion. For those of you hankering for the classic menu, never fear, the Veal Milanese served with Rocket, tomatoes and parmesan remains, and is as popular as ever.
And for the most important part of the meal, Chef Marco has created a few new classics: Burrata Cheese into Ice Cream with citrus couli and candied orange, a Hazelnut Parfait served with caramelised hazelnut and gianduja ganache, and a Classic Meringue served with mixed berries, key lime and strawberry cream – all finished off with hazelnut crumble.
Rockfish, Jumeirah Al Naseem, Tel: 971-4-4323232