Four Seasons Resort Marrakech will host the culinary team from Pelagos, the Michelin-starred restaurant at Four Seasons Astir Palace Hotel Athens, for a special four-night pop-up menu crafted by Chef Luca Piscazzi.
Pelagos, named after the Greek word for ocean and awarded one Michelin star, presents under the direction of acclaimed Chef Luca Piscazzi a forward-looking interpretation of fine dining utilising fresh seasonal produce from the Mediterranean Sea. With attention to detail as its cornerstone philosophy, Pelagos meticulously sources the finest seasonal and local produce from dedicated farmers and food producers across the Mediterranean Sea, ensuring precise execution and passionate service.
"We are thrilled to announce that Giovanni Avella, our talented Sous Chef known for his mastery in savouring Mediterranean cuisine infused with Italian nuances and contemporary techniques, will be joining the Pelagos team at the upcoming pop-up event in Marrakech," said Chef Luca Piscazzi.
Originally from Rome, Luca Piscazzi's culinary journey commenced alongside his grandmother in the kitchen, igniting a lifelong passion for cooking. After completing his culinary studies at 19, he ventured to London, where he embarked on a remarkable trajectory destined for Michelin stardom.
Luca Piscazzi's talent blossomed in Michelin-starred kitchens across Rome, Hong Kong, Beijing, and London. In his solo venture at Pelagos, his mission is to elevate the essence of seasonal ingredients, accentuating their rich flavours, subtle aromas, and diverse textures.
"I am deeply committed to innovatively and sustainably showcasing seasonal local produce, particularly those sourced from the bountiful seas that surround us," he emphasised.
"Pelagos takes on new significance in Morocco, as it brings its Mediterranean-inspired cuisine closer to the Atlantic Ocean."
In addition to the culinary talent of Chef Luca Piscazzi’s team, guests attending the pop-up event at Four Seasons Resort Marrakech will be treated to an extraordinary menu to showcase a fusion of Mediterranean flavours and culinary artistry.
From the tantalising amuse-bouche featuring pumpkin, hazelnut ice cream, black truffle, and mushrooms, to the exquisite main courses such as turbot meuniere with cavolo nero and lovage, and the indulgent desserts such as chocolate textures with red fruits and tonka bean or the lightness of mascarpone with raspberry and rose, every dish promises a sensory delight.
