Macello Meat House is a steak house restaurant located in Liverpool, UK.




Macello Meat House opened its doors in 2017 and soon became an established name in Liverpool, best known for offering quality prime-cut steaks and ambient atmosphere. Macello priorities the quality of food and therefore, only use the best sourced meats and ingredients.

The idea of Macello started years ago while Bayram Yuce had the opportunity to visit London a couple of times because of his culinary projects and whilst in the UK, he got inspired. He wanted to open a steakhouse in Liverpool to serve top quality and break the boundaries in the local area. With the help of Ibrahim and Okan Bulut, it was time to turn his dreams into a reality. Step by step, after some time, Macello was created. Macello is all about simplicity and enjoying the experience.

Macello aims to provide a one of a kind dining experience by offering the best selection of meats, accompanied by fine wines. The experience begins the moment you enter the door, welcomed by a warm smile. After selecting from a wide range of prime cut meats, you would have a chance to be part of the cooking process through a chef’s display of skills through an open concept kitchen and charcoal grill. It will then be sliced and seasoned in front of you, to get the best out of it.


Bayram Yuce is the executive chef of Macello. A culinary wonder. He uses sophisticated techniques to produce the simplest of steak dishes that he approaches with a passion and a drive to serve nothing but the best quality food, from the cooking to the serving and finally, the presentation of the dishes.

Chef Yuce is aware of the need to motivate his team and express expectations clearly to lead the team, this is why you can be assured that your experience at Macello would be top; not only in food, but also the quality of service.

We’re always ready to surprise you with our new ideas, with quality service promise.


Bayram Yuce was born in Kastamonu, Turkey. He was first exposed to the culinary world at the age of 12, helping with his family business. He was educated in Turkey before attending various culinary schools in Europe. After graduation, he worked in Turkey before setting out on his discovery in gastronomy worldwide to places including Venice, Florence, Rome, London and China. Throughout his years of training and having had the opportunity to travel the world, he was exposed to different cooking styles, this has allowed him to acquire strong and consistent experience in the kitchen area across various chef roles in different places

Chef was educated in Turkey, graduating in Hotel & Kitchen, Management, accompanied with Social behaviour and team management. He then went on to Lewisham college in London during 2015-2016 for kitchen training and aviano kitchen training in Italy after. He also holds ISO 9001 (Quality Management System Certificate) and ISO 22000 (Food Safety Management System Certificate).

  • Executive Souce Chef
  • Venosa Otel Resort & Spa, Didim- Aydın , Türkiye
  • 2013- 2016


  • Executive Chef
  • Apollonium club la costa Resort & Spa, Bozbük Muğla, Türkiye
  • 2009-2013 Nisan


  • Junior Sous Chef
  • Cornelia Diamon Golf Resort Hotel , Belek Antalya, Türkiye
  • 2008 sezonu


  • A la Carte Chef- Patisserie Chef
  • Divan Otel, Taksim- İstanbul, Türkiye
  • 2007 – 2008


  • Chef de Parti
    İstanbul Doors Restaurant Gurup . İstanbul, Türkiye
  • 2006 – 2007
No Comments

Sorry, the comment form is closed at this time.