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.

FOUR Questions with Marcello

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 anyrestaurant​in 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

10124 Torino


+39 011 812 6808