Four Seasons Resort Dubai at Jumeirah Beach

Four Seasons Tenure

• Since 2023

Employment History

• Ali Bin Ali Hospitality, Qatar; Sexy Fish London; Cheval Blanc Randheli, Maldives; Nobu; Zuma Hong Kong; Zuma Dubai; Nikki Beach, Spain/St. Barth's/Mallorca; Tahini Puerto Portals, Mallorca; Tristan Puerto Portals, Mallorca; Maritim Galatzo, Mallorca
  

Education

• Universitat de les Illes Balears, Mallorca, Spain

Birthplace

• Munich, Germany

Languages Spoken

• German, Spanish, English             

Born into a family of established restaurateurs, Marcel Finsterer’s passion for the kitchen started at a young age. When he was nine years old, his father showed him the inner workings of their French and German fine dining restaurant. Inspired by the energy of the kitchen, Marcel was fascinated by the heat and pressure, and spent most of his free time in the restaurant.

Driven by excitement and curiosity, Chef Marcel embarked on a global culinary journey that led him to develop a deep affection for Asian cuisine. His regular travels across Asia serve as a quest for knowledge, unique ingredients, and innovative techniques, all of which find their way into each dish he creates.

Exploring various parts of Japan, Chef Marcel draws inspiration from diverse culinary styles, such as Izakaya restaurants, Kushiyaki, and Kaiseki, each blending traditional and modern elements. Kyoto, Osaka and Tokyo resonate with him for their emphasis on traditional values and experiences. In Kyushu, he delved into the intricate process of product elaboration, recognizing the region's excellence in producing high-quality vegetables.

Extensive stays in Indonesia provided him with insights into the country's rich flavours and traditional street food. Despite the simplicity of the dishes, he was enamoured by the incredible depth and complexity of tastes. Chef Marcel envisioned bringing these authentic Asian flavours to Sea Fu, infusing them with a modern and European twist.

His deep connection and natural talent for simple, yet exquisite Asian cuisine has inspired an incredible career, gaining experience across some of the world’s most recognised and awarded kitchens, before joining the culinary team of Sea Fu at Four Seasons Resort Dubai at Jumeirah Beach.

Chef Marcel embarked on his culinary journey in 2006 on the enchanting island of Mallorca, evolving from demi chef de partie at Maritim Galatzo to leaving an indelible mark at prestigious establishments such as 2-Michelin Star restaurant Tristan Puerto Portals and Tahini Puerto Portals. In 2011, he assumed the role of sous chef at Nikki Beach, orchestrating culinary symphonies across Marbella, St Barth, and Mallorca.

Diving into the intricacies of Asian cuisine, Marcel served as junior sous chef at Zuma Dubai and Hong Kong from 2012 to 2014, laying the foundation for his immersive experiences at Mandarin Oriental and Nobu from 2016 to 2018. A pivotal chapter unfolded as senior head chef at Cheval Blanc Randheli in the Maldives from 2018 to 2019, showcasing his culinary finesse in the lap of luxury.

In 2019, Marcel brought his expertise to the bustling culinary scene of London as sous chef at Sexy Fish. From 2021 to 2023, he held the position of brand chef at Ali Bin Ali Hospitality, serving as the Asian Specialist for the FIFA World Cup 2022 and FIFA Arab Cup 2021 in Qatar. Now at Sea Fu Dubai, Marcel seamlessly integrates his extensive Asian culinary background, with a specific focus on Japanese cuisine, into the restaurant's ethos.

Chef Marcel has introduced innovative cooking methods at Sea Fu, offering specials that showcase the art of cooking in clay pots. Additionally, he envisioned bringing the captivating allure of robata grilling inside the kitchen, promising a heightened and smoky flavour profile for the dishes. Plans include gracing the menu with new Singaporean and Chinese delights prepared on the wok, adding a fresh dimension to the culinary landscape.

In alignment with Sea Fu's steadfast commitment to local sourcing, Chef Marcel has meticulously selected a renowned UAE farm, specializing in hand-reared, vertically, and organically farmed superfood microgreens. This ensures a farm-to-table ethos that not only supports local agriculture but also enhances the vibrancy and nutritional value of each dish. The journey towards culinary excellence extends to the sourcing of Sea Fu's bluefin tuna, a testament to Chef Marcel's dedication to unparalleled freshness and quality. Sourced from Balfegó, each tuna is selected only at optimal fat levels and undergoes the traditional Japanese technique, ikejime, ensuring an ethically sacrificed tuna.

For Chef Marcel, the kitchen knows no bounds. His vision extends beyond maintaining high standards; it's about the continual evolution of his menu, an ongoing creative process fuelled by ideas, inspiration, and precise technique. As he passionately strives for excellence, Chef Marcel's ultimate goal is to transport guests through Sea Fu's dishes, allowing them to relive the essence of the Asian countries from which the food originates.