The beloved Italian restaurant at Waldorf Astoria Dubai Palm Jumeirah will host a collaboration between Chef Carmine Faravolo and his mentor, Chef Agostino Iacobucci from 20 to 22 February 2025
Dubai, UAE -: Social at Waldorf Astroria Dubai Palm Jumeirah, an award-winning restaurant recognised by Gault&Millau for four consecutive years, is set to present the city’s gourmands with a culinary experience like no other. From 6:30 pm to 10:30 pm on 20 to 22 February, two extraordinary chefs – mentor and protégé – reunite to create an exquisite seven-course tasting menu priced at AED 650 per person, with an option to enjoy the spread with a grape pairing for AED 950 per person.
Michelin-starred Chef Agostino Iacobucci and Social’s very own Chef de Cuisine Carmine Faravolo will join forces to treat guests to a blend of unmatched talent, stories, whilst showcasing their Italian roots through a symphony of flavours, culinary traditions and innovation. The foundation of the remarkable collaboration is grounded in a bond forged between the mentor and mentee. Chef Carmine’s passion for good food was not only driven by his Nonna Maria’s recipe but also inspired by Chef Agostino starting his culinary journey in his aunt’s restaurant in Lettere, Naples.
Dedicated and creative, Chef Agostino’s hard work culminated in a Michelin star earned at both La Cantinella in Naples and I Portici in Bologna. His cuisine is notable for his mastery of fusing boldness of Mediterranean flavours with the centuries-old culinary traditions of the Emilia-Romagna regions.
Chef Carmine is dedicated to staying true his roots while seamlessly blending this with modern techniques and creative presentations. Lauded by both Gault&Millau with a toque and a mention in the prestigious Michelin Guide under Chef Carmine’s leadership, Social has become an established dining destination, with the chef de cuisine becoming is a beloved figure in Dubai’s gastronomy scene.
The seven-course experience includes plates that tell the chefs’ story and showcase their specialities with the likes of Neapolitan cuisine and molecular gastronomy:
- Amuse bouche: Discover the delicate balance between earthiness and citrus with Chef Agostino’s Herbs flan with aringa caviar and bergamot, and Oyster & Campari, alongside Chef Carmine’s Beef Cecina Roll and Pasta Tart, a showcase of his mastery of molecular gastronomy
- Starters: Chef Agostino’s Il Calamaro with Jerusalem artichoke, hazelnut, truffle, and Dijon mustard and Chef Carmine’s Fassona Beef Tartare with potato mille-feuille, royal caviar, and marinated quail egg are sure to excite taste buds for the next courses
- Pasta: Savour a heartwarming Tortelli al Ragu Napoletano crafted by Chef Agostino – a dish rooted in Neapolitan heritage and tossed with San Marzano tomatoes and melt-in-the-mouth beef ragout.
- Main courses: Indulge in Chef Carmine’s Sea Bass Gold in Amalfi Coast Style, an ode to coastal Italy, followed by Chef Agostino’s tender Lamb Loin cooked in a hat with turnip tops, liquorice, and goat cheese, a dish weaving together bold innovation and centuries-old Italian tradition.
- Refresher: A perfect interlude before the final course, a taste of Chef Carmine’s citrusy and light Pane & Limone will offer a refreshing contrast to the final course.
- Dessert: Delight in the classic Neapolitan Il Baba and the elegant Piccola Pasticceria as the perfect end to a savoury feast.
With each dish comes a story of family, tradition, and the pursuit of culinary excellence. A tribute to the duo’s Italian roots and their shared passion for redefining Italian cuisine, the menu is the perfect mix of modern gastronomy and the familiar embrace of classic Italian flavours.
