Italian Chef Marco Garfagnini Brings Mediterranean Flavours to the Red Sea
Italian chef Marco Garfagnini is no stranger to the Red Sea. Born in Carrara in Tuscany, a place famed for the quality of its white marble, Garfagnini moved to Jeddah with his family as a young child.
“Practically everyone from Carrara works with marble. My father came to Jeddah back then to work on the marble at the airport. I lived in Jeddah between the ages of four and nine, and have really good memories of that time.”
Fast forward a few decades, and Garfagnini finds himself once again dazzled by the beauty of the Red Sea, this time at Shebara Resort.
“The first time I saw it I was shocked, in a really positive way. It’s like a kind of paradise. The setting and the architecture are incredible.”
Introducing Ariamare
As consulting chef at Shebara’s signature restaurant Ariamare, Garfagnini is introducing elevated Mediterranean cuisine to the resort, honed over a career that has seen him lead the culinary teams at some of the most renowned Michelin-starred restaurants and hotels around the world. He credits his upbringing in Carrara, at the foot of the Apuan Alps on the Ligurian border, for his appreciation of culinary traditions that draw on the sea — something that continues to inspire him today.
From Carrara to Global Kitchens
Garfagnini’s gastronomic career has taken him from culinary school in Italy to Michelin-starred restaurants in Paris, the kitchens of some of the world’s greatest hotels, and even to opening a restaurant for Anthony Bourdain in New York. In 1997, he opened a small restaurant with his wife in Carrara called Ninan, meaning “no money” in the local dialect, inspired by the neighbourhood’s nickname. There, he was awarded a Michelin star at the age of just 29. In 2005, he was named Young Italian Chef of the Year by the Gambero Rosso guide.
Garfagnini’s journey next took him to the Four Seasons Hotel des Bergues in Geneva, where he developed restaurant concepts including Il Lago and Izumi, to the iconic Four Seasons Hotel George V in Paris, and to the legendary Jumeirah Burj Al Arab and Jumeirah Al Naseem in Dubai, where he developed a number of standout restaurants, including SAL and Rockfish. Garfagnini has also held roles with Six Senses, Kempinski, Les Airelles Courchevel, Les Airelles St Tropez, and many more.
The Ariamare Experience
In keeping with the rest of Shebara’s extraordinary architecture, Ariamare is housed in its own dramatic silver orb that seems to float above the crystal-clear waters. A large outdoor terrace connects diners with both the architecture and the nature that surrounds them. At sunset, the sky is painted in an ever-changing palette of pinks and peaches, reflecting off Shebara’s silver orbs and giving them the appearance of a chain of iridescent pearls. By night, unobstructed skies form a backdrop to a spectacular display of stars. The futuristic architecture and the pristine natural setting have inspired Garfagnini’s cuisine, adding a new approach that complements the classics.
“Ariamare is a different Italian restaurant because we present modern, healthy food. The roots are traditional, but we work with new techniques.”
Everything is made from scratch in Ariamare. Fresh pasta is made in the Pasta Lab, an open kitchen where guests can see every step of the process. Bread is freshly baked onsite, and raw fish dishes are prepared to order at the crudo bar.
Menu items change with the seasons and with the availability of ingredients, with Garfagnini focusing on using products only at their peak to guarantee the best possible quality. There are, however, a number of signature dishes that remain on the menu year-round, such as salmon crudo with a cream of Italian mustard from Cremona. For lovers of pasta, Garfagnini recommends the tortelli with ricotta cheese, lemon and mint for a fresh flavour, or the pasta topped with caviar for something more decadent. Ariamare’s menu also features a classic veal Milanese and culminates with what is perhaps the world’s favourite Italian dessert, tiramisu.
The Perfect Climate
Aside from the sea and natural beauty that surrounds Shebara, Garfagnini also finds the weather at Shebara a pleasant surprise. Compared to other parts of the Gulf, the Saudi Red Sea remains comfortable year-round.
“In July you can still eat dinner outside. The temperatures are pleasant, the humidity is low, and it feels nice and fresh. And in winter, cooler evening temperatures are ideal for trying some of the heartier dishes on the menu. It’s the perfect weather for risotto.”
Dining and Cooking