Born and raised in Chieti, a city in central Italy, Chef Marco spent his childhood years in the restaurant and kitchen where his grandmother worked at. This experience played an important part in brewing his passion for cooking. While he was attending the Professional Institute of Hotel Pescara, he worked at a local restaurant on the weekends and for a couple of summers to acquire and sharpen essential kitchen skills. At the young age of 18, he was already the chef de partie who oversaw the preparation of home-made pasta as well as all pasta dishes.
After honing his culinary skills under the guidance of experienced chefs in Chieti and Republic of San Marino, he wanted to reach the next level and decided to venture out at Stuttgart, Germany. Under his tenure at Di Gennaro in Germany, the restaurant received recognition from the Michelin Guide and the Feinschmecker Guide. For the next decade, Chef Marco's culinary talent has taken him to the Michelin one-star La Terrazza in Rome, Italy and Vincenti in Los Angeles, the United States, as a sous chef. He was appointed as the chef de cuisine at the five-star Riviera Golf Resort in San Giovanni Marignano, Sandoway Resort in Ngapali Myanmar and Puro Ristorante e Bar in Jakarta Indonesia, before moving to Hong Kong in 2009.