Owner, Le Cirque
Mauro earned a BA from Columbia University. In addition to honing his craft at Le Cirque, he worked for four summers at Gerard Boyer's Michelin three-star Le Crayères in Reims, France. He also spent a year working at the Michelin-two star restaurant Enoteca Pinchiorri in Florence, staged at the Hotel Ritz in Paris and spent a summer under the tutelage of Juan Marie Arzac at his renowned Michelin-three star Arzak in San Sebastian, Spain.
When he was seven years old, Mauro can recall his father dressing him in a bowtie and having him serve champagne to the diners at Le Cirque. "My brothers and I virtually grew up in our father's restaurant. As a young child, I was sort of encouraged into thinking I probably had the same knack as my father. I have never thought twice about doing something else."
Wesley Tyron Berghoff
Head Chef, Le Cirque Dubai
Wesley joins Le Cirque from his most recent role as Head Chef alongside Michelin starred Chef Jason Atherton on the opening team of Marina Social, Dubai. Wesley’s flair and ingenuity contributed to the much-celebrated restaurants wonderfully contemporary, yet wholesome British fusion menu, winning an impressive array of awards including Best New Restaurant 2015 and Restaurant of the Year 2016, as nominated by the BBC.
Wesley now brings his gastronomic genius to the opening team of Le Cirque, Dubai in the illustrious role as Head Chef. His creativity and impeccable attention to detail go hand in hand with the esteemed ethos of Le Cirque that promises an unparalleled dining experience, showcasing fine French fare with a contemporary Italian twist.
In the Le Cirque kitchen, Wesley drives Le Cirque’s best sellers, such as the Almond Sole, the Pasta Primavera and the infamous Crème Brûlée.