Head Chef Marco Priolo
Chef Priolo, born in Brescia, north Italy, entered the world of gastronomy at the age of 14, with a strong determination to pursue a career in the kitchen, “where all the magic takes place.” The motive for his becoming a chef originated from childhood experiences. As a child, Chef Priolo frequently visited his grandparents’ farmland, where assorted herbs and vegetables were available, as well as chickens, pigs and rabbits. Watching his grandfather make salami or handling various ingredients became a part of his “fun time.” Such influence also explains why many aspects of the industry came naturally to Chef Priolo.
Prior to being appointed Head Chef of Marco Polo Restaurant, Chef Priolo worked in many grand hotels and high-end restaurants, including Michelin one-star Al Desco Italian Restaurant, Hotel Des Bains in Venice, Mandarin Oriental Hotel at Hyde Park, Grand Millennium Sukhumvit Hotel, and The Leela Kempinski Palaces in Mumbai. Before Taiwan, Chef Priolo gained experience in several countries, including Italy, France, Germany, the United Kingdom, Spain, Thailand and India.
Chef Priolo joins traditional Italian strands together in a unique way, injecting new life to familiar combinations. His creations echo his imagination and feature seasonal ingredients that harmonise in taste. Many of his dishes are attention-grabbing because they are presented in an unexpected form. Every dish offers the essential five senses – visual, touch, sound, smell and taste – and to Chef Priolo, tastes should be reflected in four key elements, which are sour, sweet, salty and bitter. By that, Chef Priolo emphasises the importance of using natural elements, instead of defining sweetness and saltiness, for example, through adding sugar or salt.
Always striving to impress his guests, Chef Priolo presents a menu packed with spectacular dishes that reflect quality seasonal ingredients in true Italian style.