Dining

Born in a small town at the base of Tuscany’s Apuan Alps, Chef Marco Garfagnini was destined to cook. He cultivated his passion in the family kitchen, and continued his education in Paris, London, New York and Cleveland until July 2018 when he joined Jumeirah Al Naseem as its Executive Chef. 

‘I take inspiration from my hometown of Carrara, which is nestled at the foot of the Apuan Alps on the Ligurian border of Tuscany,’ says Garfagnini. ‘It owes its global reputation to its white marble but is no less rich in culinary traditions, drawing from the sea, nearby. It is a great source of inspiration for me.’

Today, he works with Michael Ellis, Chief Culinary Officer at Jumeirah Hotels and Resorts, and José Silva, the Group CEO, to continue Jumeirah’s drive to elevate its dining restaurant experiences worldwide. ‘José Silva has opened up a new creative avenue in food with his bold vision for destination dining within Jumeirah. The opportunity to work in Dubai and to be part of such an ambitious city – one that’s 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.’ For a taste of what Chef Garfagnini’s has to offer, pay a visit to Jumeirah Al Naseem’s Mediterranean seafood restaurant, Rockfish, where he’s created a delicate, traditional Tuscan menu.

Starters

Start with the ‘crudo’ (or Italian sushi) – thinly sliced fresh catch of the day marinated in oil, lemon and seasoning. Try the delicate tuna tartare, Hokkaido scallops (complete with Avruga caviar and sour cream), yellowfin tuna or the chef’s selection, crudo platter.

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) dish is the line-caught sea bass with artichoke and lemon emulsion, and the veal Milanese served with rocket, tomatoes and parmesan, remains as popular as ever.

Dessert

For the most important part of the meal, Chef Garfagnini has created a few new classics: burrata cheese and ice cream with citrus coulis 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, and finished off with hazelnut crumble.