Mark Zeitouni

MIAMI, FLORIDA

Mark Zeitouni is the Executive Chef at both Lido Restaurant & Bayside Grill at The Standard Spa, Miami Beach and at Sunset Beach on Shelter Island. Living in the land of eternal sunshine, he is a man after fresh ingredients and bright flavors. With a culinary approach inspired by Mediterranean culture and a modern edge, Chef Mark allows his guests to embrace the luxury of simple ingredients and extraordinary quality.

Growing up in South Florida cultivated Chef Mark’s love for fishing. His creations on the menus of Lido are all foods that he himself enjoys. Grilled scallops, grilled shrimp, clams, and some cold orzo salad are ingredients that Mark Zeitouni uses to bring the experiences of time with friends, eating simple and fresh seafood to a restaurant setting.

“You can always expect Chef Mark to opt to make a sauce out of a puree of a vegetable rather than a veal sauce; and to ask questions like “is this locally-sourced?” and “what would Picasso eat?".”

Mark honed his culinary skills in some of the best kitchens in Miami and San Francisco. In San Francisco, Mark developed a great appreciation for local foods and wines available while working around the Bay area. His use of these natural products and culinary techniques brought him national acclaim. That work gained the respect of his patrons as well as the culinary press, who awarded him the Rising Star Award by the San Francisco Chronicle in 2000. The menu at The Standard Spa highlights foods that work well with most contemporary diets and allows the diner to take an interactive roll in the composition of their daily nutritional needs. In his role as Executive Chef at Sunset Beach on Shelter Island, Mark adheres to the principle that summer lunches should look as light as they taste.

The idea of “focusing on the body” and creating “un-muddied” dishes is Chef Mark’s trademark. You can always expect Chef Mark to opt to make a sauce out of a puree of a vegetable rather than a veal sauce; and to ask questions like “is this locally-sourced?” and “what would Picasso eat?”.


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