The renowned restaurant Social by Heinz Beck will host an exclusive, three-day dinner series
Dubai-: Chef Heinz Beck, the award-winning chef of three-Michelin-starred La Pergola in Rome, will be hosting a special dinner series between 9th-11th October at Social by Heinz Beck, located in the opulent Waldorf Astoria Dubai Palm Jumeirah.
The popular hotspot in Dubai’s fine dining scene will be offering never-before presented dishes, exclusively available during his visit. Culinary enthusiasts and everyday diners alike will have the opportunity to meet the master of gastronomy himself and enjoy a selection of artfully curated menus.
Guests can either opt for the à la carte menu, or choose the five-course set menu, priced at 600AED, with optional wine pairing for 1,010AED, or the seven-course set menu priced at 800AED, with optional wine pairing for 1,350AED.
To add to the ambience, guests can expect to listen to the sweet melodies of Waldorf Astoria Dubai Palm Jumeirah’s resident pianist throughout the evening.
Born in Germany in 1963, Heinz Beck’s professional career began after obtaining his “chef qualification” from the Professional School in Passau in Bavaria. Working in some of Europe’s finest kitchens, including the three-Michelin-starred Tantris in Munich, Beck quickly gained in experience and confidence.
In 1991, he accepted the position of Sous Chef, joining the team at Residenz Heinz Winkler in Aschau where he contributed to the opening of the two-Michelin-starred restaurant. After a brief period working in Berlin organising prestigious events at the Presidential headquarters, Beck arrived in Rome in 1994 at La Pergola in the Hotel Cavalieri. The following 10 years saw Beck eventually achieve the position of Executive Chef, as the industry awards and accolades flooded in, including three Michelin stars. In 2000 he received the “Golden Medal of the Artists Foyer” from La Sapienza Rome University – the first time the prize was awarded to a chef in 30 years – and in 2002, his award-winning book “Beck Heinz” was published.
Details of the menu and optional wine pairing below:
Marinated amberjack with chamomile pesto, eggplants and pollen (R)*
Laurent-Perrier Brut, France
Scallops with pistachio cream, grape and plum sauce
Chateau Minuty, Cuvee M Rose, France, 2020
Red shrimp with quinoa, curry and salsify*
Ken Forrester, Chenin Blanc Petit, South Africa 2019
Tomato tortellini with zucchini “alla scapece” cream (V)*
Viognier, Y Series, Yalumba, South Australia, 2017
Turbot, bell pepper and green gazpacho*
Pinot noir, Pascal Jolivet, France, 2019
Lamb with wild fennel sauce & nettle cream
Syrah Maroccoli, Planeta, Italy, 2008
The “Apricot”*
Domaine Coyeux, Muscat des Beaumes de Venise, France, 2009