Chef Marco

I cooked in restaurants for twelve years — starting as a stagière in Bologna, then sous chef in a trattoria in Rome, then head chef at an Italian restaurant in Singapore that ran for nine years before I walked away. I was tired of cooking for 80 covers a night. I wanted to cook for people who actually want to eat.

The tagliatelle I make now is better than anything I put on a restaurant menu. No compromise on the pasta thickness, no pressure on the clock, no shortcuts because the reservation book is full. I roll it by hand, cut it to 8mm as tradition requires, and dress it only when your guests are seated.

My menus are fixed and seasonal. When I come to your kitchen, I bring the pasta, the slow-cooked ragù that's been going since morning, and the tiramisu I assembled the night before. Dinner takes about two hours. You won't need to lift a finger.