His professional journey has taken him to Mexico City, where he has found both a new home and a profound source of inspiration.

Deeply committed to sustainable gastronomy, Marco has been actively involved with the Slow Food movement, supporting small-scale producers and promoting a more conscious way of eating. His culinary philosophy goes beyond the plate, grounded in seasonality, traceability, and respect for the ingredient.

In addition to being a chef, Marco is a certified sommelier and a passionate wine enthusiast—something he seamlessly integrates into his gastronomic vision. In Mexico, he has created several culinary projects including Sartoria, Bottega, Kill Bill, Pizzería della Madonna, and Polpo—each celebrating the authenticity of Italian cuisine through local ingredients, seasonal products, and artisanal techniques.

Marco’s cooking is a synthesis of international experience and a deep respect for Italian culinary culture, reinterpreted through the vibrant flavors, richness, and biodiversity of Mexico.