Marcello was born in Turin, Italy, in 1971. His passion for cooking started when he was a child, when he used to experiment with exotic dishes in his family’s kitchen.His specialities are strongly incumbent on the local land: traditions are reinterpreted with a personal touch.
After getting a diploma in Art, he started working in different restaurants as a kitchen apprentice. He learnt various cooking techniques watching the chefs and working with them. Marcello loves to think about himself as a self-taught chef since he has never worked with famous chefs. In 2008 he was selected to join the Jeunes Restaurateur d’Europe-Italy; in 2012 he was awarded the first Michelin Star. Recently he has been the first European chef to win the “Greatest Chef of China” contest.
Describe your culinary philosophy in 5 words…
Contemporary, fresh, gourmande, evolving and “glocal” (global and local).
What is your greatest inspiration?
The food market but alsofrom the cultural evolution of the place where I live.
If you could take a plane ride to anyrestaurantin the world, just for one meal, where would you go?
To Kyoto for a kaiseki meal.
What three things would you take to a desert island?
My iPhone, myknives and a goat.
- Michelin star
- Jeunes Restaurateur d’Europe, 2008 |Italy
- Greatest Chef of China, 2014
Corso San Maurizio, 61
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