I LOVE THE BURG

“After coming back to Florida, I’ve found the community in St. Pete to be one of the most supportive and interesting in the state,” Chamberlain said. “I really wanted to bring my experiences from Colorado—the ethos and intentionality of service—to the same areas that I grew up in.”

St. Pete Rising

Chamberlain’s background includes time in Denver at Michelin-starred Beckon, where he trained in classical French and Nordic cuisine.

That experience now shapes Mei’s approach, which combines European techniques with Japanese ingredients and cooking methods…

St. Pete Catalyst

Mei will be a “culmination” of Chamberlain’s career experiences. 

“It will have an eight-seat chef’s counter that will be really focused on foraged produce as well as local ingredients,” he said. “This calls back to my time at Beckon. It will also have a Japanese pantry, which calls back to my time at Kōsen.”  

Creative Loafing Tampa Bay

“The restaurant will operate with a commitment to sustainability, including whole ingredient utilization, preservation to reduce waste, partnerships with local farms and fishermen, composting, and biodegradable packaging—grounded in the belief that thoughtful cooking begins with responsible sourcing and mindful use.”

Tampa Bay Times

“Who would have thought a space that until recently housed a fast-casual Asian chain would become something this swanky and upscale? But Mei, the new restaurant from the Orlando-based Omei Restaurant Group, has stepped up the fine dining game from inside the confines of what was once a Bento Asian Kitchen + Sushi on St. Petersburg’s Third St. South.”