Private Chef Marco Olgiate Molgora, LOMBARDY, Italy

Freelance Chef

Modern mediterranean-style cooking. I'm loyal to my Italian food heritage, but like to add my own personal touch. My background in 5 star deluxe hotels and Michelin- starred restaurants means that presentation is very important to me. I would describe my style as elegant, but extremely satisfying.

In a career spanning twenty five years, I have had the privilege to work in some of Europe’s most prestigious hotels and restaurants, including nine years at the Accanto restaurant in the Hotel Principe di Savoia, a Dorchester Collection hotel in central Milan, La Terazza restaurant at the Grosvenor House Hotel in London, UK, La Posta Vecchia Relais & Chateaux near Rome, Il Pellicano Relais Chateaux in Tuscany and Le Meridien Art+Tech in Turin during the Turin Winter Olympics in 2006. For two years prior to the Winter Olympics, I ran the Ciaburna restaurant in Bardonecchia. I have run cookery lessons and demonstration cookery courses for Top Diamond Club and Maison La Cornue Paris, in showrooms, hotels, and a variety of different locations. I am also proud to have introduced Italian cuisine to the hotel Leela Kempinski in Mumbai, India as part of a promotion of international cuisine.

Europe, Indian, Italian, Mediterranean