Born in 1987, he establishes a sort of bodily relationship of unintentional perception with food. After training at the International Academy of Italian The invaluable teachings of the Great Master, who immediately recognised in him outstanding personal and culinary skills, opened his mind both to travelling and to an insatiable desire for knowledge. The “artistic” imprint of Marchesi’s cuisine inspired him to choose to continue his training in the kitchen of one of the most famous restaurants in the world, boasting three Michelin stars since 1968, the prestigious Maison Troisgros.
This is where he stays for six years, grows as sous -chef alongside Michel Troisgros, his true mentor. He explores sustainable sensoriality and ethical perception of taste. The path he took in between food as a form of language, the study of taste as a need and ingredient awareness, eventually brought him a Michelin Star in 2018 as Executive Chef at Restaurant Ornellaia in Zurich and 17/20 points in the Gault-Millau.
Towards the end of 2021, his encounter with La Madernassa Ristorante & Resort brought him back to Italy, a place where the union of intentions with the owners proved to be fertile ground for his unique, complex, totally to be explored and constantly evolving journey through the senses.
La Madernassa Ristorante & Resort
* Michelin Star
No variations can be made in case of food allergies, intolerances and special dietary regimes.
The Alba White Truffle slice is not included in the fee as it usually follows the daily quotation of the Truffle Exchange.
