电报盗号系统2025|【唯一TG:@heimifeng8】|电报盗号系统破解教程✨谷歌搜索留痕排名,史上最强SEO技术,20年谷歌SEO经验大佬✨Smoked, Charred, Perfected: Chef Brando Moros Masters the Flames at Michelin
The moment you step into the one-Michelin-starred 11 Woodfire, nestled within a stately villa in Dubai’s Jumeirah district, you’re greeted by a warm embrace of style and relaxed charm.
Intimate lighting casts a soft glow over a space that blends industrial flair with vintage touches: exposed brick walls, sturdy ironwork, and buttery seating create an ambiance that’s as chic as it is inviting.
At the heart of it all lies the open kitchen and grill—a stage where the flames of woodfire cooking perform their mesmerising act. With over 15 years of experience, Colombia-born Chef Brando Moros is a master of fire, leads the culinary charge with his visionary approach and dedication to a wood-fired cuisine. When he approaches my table with a charming smile, I seize the moment to ask about the soul of 11 Woodfire.
“11 Woodfire is all about fire and flavours from around the world,” he begins with enthusiasm. “Here, you’ll find a blend of South American, Mediterranean, Asian, Middle Eastern, and European influences. Barbecue and grilling are universal; no matter where you’re from, it’s something we all connect with. Think about it—when we grill at home, it’s always with family or friends. It’s not just food; it’s an experience that brings people together. That’s what I love about grilling—it’s communal, it’s joyful, and it’s deeply rooted in culture.”
He gestures toward the open kitchen, where the flames flicker. “We use a variety of techniques here, playing with fire in different ways. Slow cooking, direct fire, indirect heat, high flames for charred textures—each method allows us to create something unique. And it’s not limited to meat; we experiment with seafood, fruits, vegetables... Fire brings out something magical in every ingredient.”
“So, you’re an experimenter?” I tease. “Absolutely! Brando laughs. “That’s the spark—the lightbulb moment. Inspiration can come from anywhere - my heritage, my life here in Dubai.
Sometimes, it’s the ingredients that guide me —I work with what inspires me, and the rest flows naturally.”
Chef Brando’s passion extends beyond the à la carte menu. “We do chef’s tables, specials, and collaborations. These are where my creativity takes extra spin.” His ‘Heritage Room’ at the restaurant, an intimate five-seat space, invites diners on Thursdays and Fridays to enjoy a bespoke tasting menu inspired by his Colombian roots. Each course in this exclusive experience is a celebration of personal memories, insights and artistry.
On my visit, I began with a beetroot salad—a harmonious medley of feta, berries, and hazelnuts.
The restaurant’s signature dish—bone marrow with curry leaves and soy glaze—was a decadent delight, followed by exquisitely tender lamb chops, their succulence showcasing the kitchen’s finesse.
Among the restaurant’s beloved staples is the Wagyu burger, a testament to its popularity, with an astounding 15,000 served in the last year alone.
For dessert, the Signature Burnt Cheesecake (offered with a choice of goat’s or cream cheese and dark chocolate) provided a sweet finale.
The restaurant doesn’t serve alcohol, but masters zero-proof power featuring thoughtfully curated Non-Alcoholic Menu that complements the restaurant’s cuisine, offering balanced flavours, and pairing options.
А lovely gesture added to the warmth of the experience. A smiling staff member Rita greeted me in Armenian, a heartwarming touch that exemplifies the restaurant’s personalised hospitality.
As I prepared to leave, passing the open kitchen, I stopped to thank Chef Brando and couldn’t resist asking a question that had been puzzling me for a while:
“Why is it that almost all chefs have tattoos?”
With a hearty laugh, he replied: “Because we chefs are artists!”
And indeed, they are—I couldn’t agree more!
By Nata Brettell