Chef’s Society City Centre Mirdif Unveils 10 New Culinary Concepts
Chef’s Society City Centre Mirdif has completed the rollout of its chef-led dining destination, introducing 10 new culinary concepts that bring diverse global flavours, celebrated chefs and distinctive dining experiences to Dubai. Developed by Majid Al Futtaim, the destination features two MICHELIN Bib Gourmand-recognised kitchens, Bait Maryam and REIF Japanese Kushiyaki, alongside a diverse collection of restaurants, street food concepts, speciality coffee and dessert offerings.
Located at City Centre Mirdif, Chef’s Society reflects the growing demand for experience-led dining, where food, culture and community come together. The completed rollout strengthens the mall’s dining offering and supports its wider evolution into a social destination for families, friends and food enthusiasts.
Chef’s Society City Centre Mirdif Completes Its Culinary Rollout
Majid Al Futtaim, a leading shopping mall, communities, retail and leisure pioneer across the Middle East, Africa and Asia, has expanded the culinary offering at City Centre Mirdif with the full launch of Chef’s Society.
The dining destination brings together 10 new concepts, complementing a diverse lineup of home-grown culinary brands and chef-led experiences. The collective showcases a range of cuisines, from traditional dishes and handcrafted specialities to contemporary interpretations of global street food.
Chef’s Society City Centre Mirdif has been designed to place chefs, their stories and their signature dishes at the centre of the dining experience. Each concept has its own identity, allowing visitors to explore different culinary traditions within one destination.
The initiative also reflects a broader shift in how shopping destinations are developing their food and beverage offerings. Beyond providing places to eat, malls are increasingly creating spaces where visitors can socialise, discover new flavours and enjoy experiences that encourage longer visits.
Commenting on the launch, Khalifa Bin Braik, CEO of Majid Al Futtaim Asset Management, said the 10 culinary concepts represent the next stage in the company’s approach to dining across its destinations.
He highlighted the importance of bringing together recognised culinary talent and creating spaces where taste, culture and shared experiences can thrive. The concept supports Majid Al Futtaim’s wider ambition to transform its malls into social hubs that reflect the diversity and creativity of the UAE’s food scene.
Three New Chef-Led Concepts Join the Lineup
Among the additions to Chef’s Society City Centre Mirdif are three concepts led by prominent culinary figures: Anara by Chef Kunal Kapur, Ying Ji Dim Sum by Chef Lin Deshan and Slab by Chef Omar Rodrigues.
Each introduces a distinct approach to food, adding to the destination’s variety of flavours and dining styles.
Anara by Chef Kunal Kapur
Anara brings crafted Indian cuisine to Chef’s Society City Centre Mirdif, led by MasterChef India judge Chef Kunal Kapur.
The concept adds to the destination’s Indian culinary offering, providing visitors with another opportunity to explore the diversity of Indian food within a chef-led setting.
Its inclusion reinforces the collective’s focus on bringing together different culinary perspectives and creating a varied dining experience for visitors.
Ying Ji Dim Sum by Chef Lin Deshan
Ying Ji Dim Sum introduces handcrafted dim sum and pulled noodles to the culinary destination. Led by Chef Lin Deshan, the concept brings Cantonese-inspired flavours and preparation techniques to the lineup.
Dim sum and noodles add another dimension to the dining selection, complementing the broader range of Asian and international food experiences available at City Centre Mirdif.
The concept also contributes to the destination’s emphasis on specialist kitchens, each with a clear culinary identity.
Slab by Chef Omar Rodrigues
Slab, represented by Chef Omar Rodrigues, combines global street food influences with a focus on seasonal ingredients.
The concept offers a contemporary approach to casual dining, adding to the variety of formats within Chef’s Society City Centre Mirdif.
Together, Anara, Ying Ji Dim Sum and Slab demonstrate the range of culinary concepts included in the expanded destination, from crafted Indian cuisine and handcrafted Cantonese specialities to internationally influenced street food.
Two MICHELIN Bib Gourmand Kitchens Strengthen the Destination
A key feature of Chef’s Society City Centre Mirdif is the inclusion of two MICHELIN Bib Gourmand-recognised restaurants: Bait Maryam by Chef Salam Daqqaq and REIF Japanese Kushiyaki by Chef Reif Othman.
Their presence adds to the destination’s culinary diversity and brings recognised dining concepts into a collective that combines established names with newer food experiences.
Bait Maryam is known for its Levantine-inspired approach, offering a dining environment centred on regional flavours and a welcoming atmosphere.
REIF Japanese Kushiyaki presents a different experience through Japanese cuisine and its open-kitchen format. The concept allows diners to engage more closely with the preparation of their food while enjoying the restaurant’s distinctive culinary style.
The two restaurants represent different traditions within the wider food offering, highlighting the variety of experiences available at Chef’s Society.
Their inclusion also supports the destination’s aim of bringing together diverse culinary talent under one roof, making it possible for visitors to explore multiple cuisines during a single visit to City Centre Mirdif.
A Diverse Selection of International Flavours
Chef’s Society City Centre Mirdif brings together cuisines and culinary influences from across the world. Visitors can explore Emirati, Indian, Cantonese, Levantine, Japanese and Italian food, alongside additional fusion concepts.
The range allows the destination to appeal to different tastes and dining preferences, from visitors looking for familiar regional dishes to those interested in discovering new flavours.
Among the participating concepts is Bonci, featuring Chef Gabriele Bonci’s traditional Roman pizza counters. Its presence adds an Italian element to the lineup and broadens the range of casual dining experiences available.
ATHAR By the Qlab introduces an all-day Emirati dining and speciality coffee experience from Chef Nabhan Abdulrahman. The concept highlights local culinary influences while contributing to the destination’s wider mix of food and beverage offerings.
The variety of concepts reflects the multicultural nature of Dubai’s dining scene, where regional traditions and international cuisines are brought together for a diverse audience.
Rather than following a single culinary theme, Chef’s Society creates a collection of individual experiences. This allows each restaurant and kitchen to maintain its own identity while contributing to a shared destination.
Coffee, Desserts and Artisanal Treats Complete the Experience
Alongside its restaurants and savoury food concepts, Chef’s Society City Centre Mirdif features a selection of speciality beverages, desserts and sweet treats.
The Matcha Tokyo, My Cookie Dough and Beurre add further variety to the destination, offering visitors options beyond full meals.
The Matcha Tokyo contributes to the beverage selection, while My Cookie Dough focuses on sweet treats. Beurre adds an artisanal patisserie offering to the mix.
These concepts complement the restaurant lineup by creating opportunities for visitors to stop for coffee, enjoy dessert or take a break between shopping and other activities.
The combination of full-service dining, specialist food concepts and dessert offerings supports the destination’s aim of catering to different occasions throughout the day.
For families, friends and food enthusiasts, the mix offers flexibility, whether they are planning a dedicated dining visit or incorporating a meal or treat into a wider trip to City Centre Mirdif.
Chef’s Society Reflects the Growth of Experience-Led Dining
The full rollout of Chef’s Society City Centre Mirdif reflects the growing importance of experience-led dining within retail and leisure destinations.
Visitors increasingly have opportunities to combine shopping with food, entertainment and social experiences. Culinary destinations can contribute to this shift by offering more than a conventional collection of restaurants.
Chef’s Society places emphasis on culinary storytelling, distinctive concepts and the people behind the dishes. By bringing together chefs with different backgrounds and specialities, it creates a destination where food discovery is central to the visitor experience.
The model also allows individual concepts to stand out while benefiting from their presence within a larger collective.
For Majid Al Futtaim, the launch aligns with its stated ambition to transform its malls into social hubs where people can connect through culture, food and shared moments.
At City Centre Mirdif, the expanded culinary offering strengthens the mall’s role as a destination for dining and leisure, complementing its wider retail experience.
Chef’s Society City Centre Mirdif Is Now Open
Chef’s Society City Centre Mirdif is now fully operational and open to visitors. With 10 new culinary concepts completing the rollout, the destination offers a broad selection of international cuisines, chef-led restaurants, speciality coffee and dessert experiences.
The inclusion of Anara by Chef Kunal Kapur, Ying Ji Dim Sum by Chef Lin Deshan and Slab by Chef Omar Rodrigues adds new dimensions to the lineup. Meanwhile, Bait Maryam and REIF Japanese Kushiyaki bring two MICHELIN Bib Gourmand-recognised kitchens into the collective.
From Levantine and Japanese dining to Roman pizza, Emirati cuisine, handcrafted dim sum and global street food, the destination brings together a variety of culinary styles within City Centre Mirdif.
The completed launch reinforces Chef’s Society’s position as a dining destination designed around culinary diversity, individual chef identities and shared experiences.
As City Centre Mirdif continues to expand its appeal beyond shopping, Chef’s Society offers visitors another reason to gather, explore new flavours and enjoy Dubai’s diverse food scene.
Ahmed Abdul Wasey
Managing Editor, Eat ‘N Stays
Ahmed Abdul Wasey is the Managing Editor in Eat ‘N Stays, overseeing all editorial coverage of travel, hospitality, and food across Saudi Arabia and the wider Gulf region. He sets the publication’s editorial direction and reviews coverage across hotels, restaurants, tourism, cruise, and industry news before it publishes.
Have a story tip, correction, or question about our coverage? Reach Ahmed directly at pr@eatnstays.com.
