Born in Rome, Italy. Chef Marco started his passion when his parents brought him around Europe where he explored varieties of European cooking styles and different traditional European cuisines. He noticed his passion for food flourished and decided to expand his culinary skills, starting his career in a bakery shop in Central Rome back in the year of 2008.
Later on in his career, he decided to move to London to expand his knowledge and experience in the cooking industry. Not knowing a single word of English, he decided to challenge himself, pushing himself to learn English at his very first foreign experience as a Pizza Chef in an Italian pizzeria.
He started from scratch and worked his way up until he finally became part of Scott’s Restaurant and Basserie Joël Restaurant’s team who was awarded 2AA Rosettes at both the restaurants he worked back in 2015-2016. Ever since then, he fell in love with the techniques of French pastry and cuisine.
After his experience with Scott’s restaurant, he decided to move forward and took part as a temporary chef de cuisine at several well-known hotel in Central London that includes, Rosewood Hotel, Hilton on Park Lane, Mandarin Oriental Hyde Park and St. Pancras Renaissanace Hotel. With this experience, he managed to work closely with many influential chefs in the London industry. His experiences gave him the depth of knowledge necessary to be able to offer different approaches and he decided to seek other challenges and returned home to spend some time with his family before venturing elsewhere.
In 2016, Marco ended up in Malaysia with a job offered as an executive chef for a chain of italian restaurants and participated in the planning and launch of a new restaurant under the same group.
One day he decided to take a short break and spent a week in Bali, fell in love with the island and, as the saying goes, the rest is history.
“Food brings people together,
being able to unite people with my passion
gives me joy and happiness”