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Grille 620 
11099 Resort Road Suite 304
Ellicott City, MD 21042


Chef Fabio Mura grew up in Sardinia, Italy and moved to the U.S. 18 years ago, where he made a home for himself here in Baltimore.  Chef Mura has worked for some of the best restaurants in Baltimore and this is where he perfected his cooking skills. He obtained his culinary Degree in Culinary Arts and Management in Sardinia, the second largest island in the Mediterranean Sea off the coast of Italy.

When his longtime friend and owner of the River Hill Sports Grille and Grille 620, Ali Sadeghi, brought Chef Mura on as his Executive Chef it was the perfect match. Together they opened Grille 620 in 2013. Ali states “I know that I have to let Fabio do what he does best, which is cook. His food makes people happy and I couldn’t have imagined opening my restaurant with anyone else.”

Chef Mura’s professional drive and passion for food has paved the way to his successful culinary career. He keeps his menu seasonal with personal touches. He always tries to highlight local produce while paying homage to Sardinia with little Mediterranean influences laced throughout his dishes. 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.”

On Chef Mura’s day off you will find him spending the day with the girl that stole his heart. He is her biggest fan and you will find Chef Mura cheering on his daughter from the sidelines of the soccer field any chance he gets.


A recipe from CHEF FABIO MURA…


Grilled Shrimp with Mango Chutney

For the Vinaigrette:
Juice of 1 lemon
½ Cup Extra Virgin Olive Oil
1 Tablespoon chopped Italian Parsley
Salt and Black Pepper, to taste

For the Mango Chutney:
1 ripe Mango, peeled and diced
1 jalapeno, seeded and diced
Juice of 1 Lime
½ cup diced Red Pepper
1 Tablespoon Honey
1 Tablespoon Chopped Cilantro
Salt, to taste

For the Shrimp:
12 (21-25 Count) Shrimp
12 spears asparagus, trimmed

To Make the Vinaigrette:
Whisk together with lemon juice and olive oil. Stir in the parsley and season with salt and pepper to taste.

To Make the Chutney:
Combine all ingredients in a bowl. Let rest for 2-3 hours to allow flavors to develop.

To Make the Shrimp and Asparagus:
Peel and devein the shrimp, leaving the tails on. Place the shrimp in a bowl and pour half the vinaigrette over. Place the asparagus in a separate bowl and coat with the remaining vinaigrette. Refrigerate both shrimp and asparagus for no longer than 30 minutes. Heat a charcoal or gas grill to high, or heat a grill pan over high heat. Add the asparagus, cooking 5-10 minutes, depending on the thickness of the spears, until tender. Cook the shrimp until opaque, about 2 minutes per side.

To Serve:
Arrange the asparagus on a platter. Top with the shrimp. Spoon over the mango chutney, making sure to also spoon over the liquid at the bottom of the chutney bowl.