Chef’s Society Dubai is now fully open at City Centre Mirdif, bringing 10 dining concepts together in one destination. The lineup gives visitors a choice of Levantine comfort food, Emirati dishes, Japanese cooking, Indian cuisine, Cantonese dim sum and Roman pizza, with matcha, cookie dough and patisserie completing the offering.
The full rollout of Chef’s Society was announced by Majid Al Futtaim on September 16, 2026. Among the names are Bait Maryam by Salam Daqqaq and REIF Japanese Kushiyaki by Reif Othman, two restaurant brands recognised with MICHELIN Bib Gourmand distinctions.
For diners, the attraction is easy to understand. A trip to Mirdif can now involve several very different culinary styles within the same destination, whether the plan is a full meal, a coffee break or something sweet after shopping.
What Is Chef’s Society Dubai?
Located on the first floor, Chef’s Society at City Centre Mirdif brings together seven restaurant concepts and three beverage, bakery and dessert concepts. That distinction matters: this is a collection of different dining experiences, rather than 10 restaurants offering the same type of service.
The selection gives the destination a broad range without losing its regional character. Emirati and Levantine food sit alongside international cuisines, while the sweeter concepts create reasons to visit beyond lunch and dinner.
It also makes choosing a destination easier for groups with different tastes. One person might be interested in pizza, another in dim sum, and another in Japanese cooking. The variety gives them a starting point for planning an outing without narrowing the choice to a single cuisine.
Bait Maryam Brings Levantine Comfort Food
Bait Maryam, led by Chef Salam Daqqaq, centres its identity on home-style Levantine cooking. Named after the owner’s mother, the restaurant draws on the flavours and memories of family meals, giving it a clear connection to the region’s food traditions.
Its official Mirdif profile lists signature dishes including Fatet Maryam Musakhan, Kabab Hamoudi and Maryam Fukhara. These offer a more useful introduction to the concept than simply describing it as another Middle Eastern restaurant.
For visitors deciding where to begin, Bait Maryam provides the comfort-food side of the lineup. Its appeal lies in a recognisable culinary identity and dishes rooted in the family table, now available within the mall’s dining destination.
REIF Adds Japanese Cooking With Its Own Personality
REIF Japanese Kushiyaki brings Chef Reif Othman’s approach to Japanese food into the Mirdif mix. The Singaporean chef’s cooking combines Japanese influences with techniques drawn from other culinary traditions.
The restaurant’s open-kitchen format is one of the confirmed features of Chef’s Society. It gives this part of the destination a visible cooking element, rather than making the meal solely about what arrives on the plate.
For diners familiar with the brand, the Mirdif location offers another place to experience its cooking. For newcomers, it provides a Japanese option alongside the hall’s regional and European concepts.
Bonci Makes Roman Pizza Part of the Lineup
Italian chef Gabriele Bonci’s concept introduces pizza al taglio, the Roman format built around large rectangular pizzas cut into portions and sold by weight.
The format gives customers control over how much they order and the variety they choose. It is a different way to approach pizza from ordering one whole pie, making Bonci an interesting stop for diners who want to explore the counter’s selection.
The official venue profile identifies Mirdif as Bonci’s debut Middle East location. That gives the opening significance beyond the mall itself, introducing the chef’s pizza concept to a new regional audience.
Indian Cuisine, Dim Sum and Global Street Food
Anara by Chef Kunal Kapur brings modern Indian cuisine to Chef’s Society. Kapur, a celebrity chef and MasterChef India judge, adds another distinct culinary perspective to the destination.
Ying Ji Dim Sum, led by Chef Lin Deshan, introduces Cantonese cooking through handcrafted dim sum and pulled noodles. It creates a clear alternative for visitors whose first choice is dumplings rather than pizza or grilled dishes.
Slab completes this part of the lineup with global street-food influences and an emphasis on seasonal ingredients. Together, these three concepts broaden the range of savoury choices and give returning visitors different directions to explore.
Emirati Flavours and a Sweet Finish
ATHAR By the Qlab gives Chef’s Society an Emirati presence through all-day dining and speciality coffee. It places local cuisine within the main lineup, alongside the international names.
The Matcha Tokyo, My Cookie Dough and Beurre complete the collection. Their focus on beverages, sweet treats and patisserie means visitors can also use Chef’s Society for a shorter stop rather than a full restaurant meal.
A matcha drink, cookie-dough treat or pastry creates a different kind of visit from lunch or dinner. That flexibility is part of what makes the collection useful within a shopping mall.
What to Know Before Visiting
Chef’s Society is a permanent dining destination, rather than a one-night event. Visitors should plan around the restaurant or concept they want to try, checking current menus, prices and individual operating hours before travelling.
The full opening adds another option to Dubai’s restaurant and dining scene, with a particularly useful concentration of cuisines for Mirdif residents and mall visitors.
For a first visit, choosing one main concept and leaving room for a beverage or dessert is a practical way to explore. The strongest reason to go is the selection itself: 10 distinct concepts, with enough variety to make a return visit a different experience.
Location: First floor, City Centre Mirdif, Dubai.
Status: Fully operational, confirmed in the September 16, 2026 announcement.
Concepts: Bait Maryam, REIF Japanese Kushiyaki, Bonci, Anara, Ying Ji Dim Sum, Slab, ATHAR By the Qlab, The Matcha Tokyo, My Cookie Dough and Beurre.
