Mason Dixon Master Chef Tournament

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Chef: Fabio Mura - Executive Chef

Chef Fabio Mura

About the Chef

Chef Fabio Mura grew up in Sardinia, Italy and moved to the U.S. 18 years ago, where he made a home in Baltimore. Chef Mura started his culinary career in the U.S. at Sotto Sopra. He then moved on to work at some of the best restaurants in Baltimore, including: Boccaccio, Blue Sea Grill, and Chazz: a Bronx Original. He is currently the executive chef at Grille 620 located at the Turf Valley Town Square. Chef Mura obtained his culinary Degree in Culinary Arts and Management in Sardinia, the second largest island in the Mediterranean Sea off the coast of Italy. Chef Mura’s professional drive and passion for food has paved the way to his successful culinary career.

Chef Mura says it best: "I am a perfectionist and cooking is very personal to me. I put my heart and soul into each dish."

Awards

Chef Mura won "Favorite New Restaurant" from the Restaurant Association of Maryland in 2014. He was also nominated for "Best Chef" from the Restaurant Association of Maryland in 2015.

Chef Fabio is a returning competitor to the Mason Dixon Master Chef Tournament.

Influences

Chef Mura says the chefs that most influenced his cooking are, Felice D'Ambra, the chef that he worked with at the beginning of his career. "He taught me the basics, how to be in the kitchen, work etiquette, and to pay attention to the little details about every single food. Also, I can't forget the late Giovanni Rigato from Boccaccio, while there I learned a variety of techniques.” Chef Mura believes in always improving; whether it is a new technique or simply perfecting a recipe. He is always learning new and different ways to innovate his food.

Restaurant

<b>Grille 620/River Hill Grill</b>

About the Restaurant

Grille 620 is a new restaurant in the Turf Valley area featuring the freshest seafood and the highest quality aged beef. They have rustic look, yet a high end-style approach to contemporary American cuisine. They have an inviting atmosphere that creates a unique dining experience. Guests may enjoy a variety of oysters from the raw bar while relaxing on our patio during the summer season. An extensive wine list by the glass and bottle, a distinctive selection of craft beers, and their knowledgeable staff will round out any patron’s culinary experience. The menu changes frequently to showcase local and fresh ingredients.

Colin Dixon - Sous Chef

Chef Colin Dixon

Sous Chef Info

Restaurant

Grille 620 / River Hill Grill



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Karen Herlihy - Sous Chef

Chef Karen Herlihy

Sous Chef Info

Restaurant

Grille 620 / River Hill Grill



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