One of the fastest-growing hospitality groups in Tampa Bay is bringing a unique new dining concept to downtown St. Pete. Opening this spring at 320 3rd St S, Mei will blend French technique, Nordic ethos, and Japanese ingredients to create a service-driven experience that treats food “like poetry.”
The project is being led by Executive Chef Alex Chamberlain, who will transition from his current role as Chef de Cuisine at Michelin-starred Kōsen in Tampa, while Michelin-awarded Sommelier of the Year Benjamin Coutts will lead the beverage program. The venture is being backed by Orlando restaurateurs Johnny and Jimmy Tung, whose growing portfolio includes Tampa’s Kōsen and Tantō, Sarasota’s Zōtō and Yūgen, and the recently announced Tokyo Swim Club rooftop lounge opening in West Ybor this fall.
Renderings via Mei
The menu will change seasonally with a focus on fresh ingredients and an approach shaped by Chamberlain’s time at Denver’s Michelin-starred Beckon, where he trained in classical French and Nordic cuisine. That experience will shine through at Mei with in-house fermentation, koji aging, dry aging, and fire-based cooking, blending Nordic open-hearth techniques with Japanese binchotan grilling.
“After coming back to Florida, I’ve found the community in St. Pete to be one of the most supportive and interesting cities in the state,” Chamberlain said. “I really wanted to bring my experiences from Colorado—the ethos and intentionality of service—to the same areas that I grew up in.”
Photo via Mei
There will be two dining experiences at Mei. The Living Room, seating 50, will be “a shared communal experience” featuring an à la carte and optional prix fixe menu. A more exclusive area by the kitchen with eight seats, The Kitchen Counter will “present a more intimate approach to a dinner party” and feature a chef-guided tasting menu.
Mei says the 2,700 square-foot space, designed by Jacob Portillo of Omei Design Studio, will draw inspiration from Nordic cabins and Japanese teahouse as the interior features natural materials and a neutral palette accented by seasonal florals and organic textures.
The restaurant says it will operate with a commitment to sustainability, including whole ingredient utilization, preservation to reduce waste, partnerships with local farms and fishermen, composting, and biodegradable packaging—grounded in the belief that thoughtful cooking begins with responsible sourcing and mindful use.
Expected to debut this spring, Mei has not yet announced an opening date, but the waitlist is already live on its website. The restaurant will be open Wednesdays-Sundays. You can follow them on instagram for the latest updates.
Dining and Cooking