Chef 'Marco Polo'

Chef 'Marco Polo'

Melissa Muller

Melissa Muller, a Sicilian-American chef, is someone who takes traditions very seriously. The menu she planned for Christmas Eve is somewhat traditional too

Mirko Zago

In Moscow at the Syr, Mircko Zago he is letting panettoni rise in preparation of holiday dinners. How do he organises his holiday menu?

Stefano Masanti

Stefano Masanti è il primo dei quattro chef ‘Marco Polo’ a invitare a tavola i lettori di Nutrito Magazine per gustare uno speciale menu di Natale o di fine anno

Enrico Derflingher

Enrico Derflingher is renowned in Italy and beyond, having been named four times, among the top ten chefs in the world by the ‘Five Star Diamond Award’ rating. In 2008, he won the title ‘Best Chef in World’.

Damian Ranasinghe

(Italiano) «Se compri prodotti italiani dai lavoro agli italiani. Se compri in negozi italiani dai lavoro agli italiani. Se vendi prodotti italiani all’estero o ai turisti dai lavoro agli italiani. Il tuo futuro dipende da te. Made in Italy»

Gianni Pinto

For Gianni Pinto, passion for cooking has overidden his baccalureate in Engineering! The family recipes can all found at 'Sinfonia Rossini', the restaurant he runs in the center of Madrid.

Alessandro Giagnetich

Just over thirty years old, Piedmontese of Istrian origins, Alessandro Giagnetich is a chef, ICIF teacher, but prefers to think of himself as someone who passes down recipes, flavours, and culture from generation to generation.

Gian Franco Brugaletta

Sicilian and Venezuelan roots. Italian cuisine was his first love, while Asian cuisine was a passion. This is Gian Franco Brugaletta, to Chef Sushi at the Buddha Bar in Monte-Carlo.

Mircko Zago

Born in the Valle d’Aosta, Mircko Zago has roots in differant parts of Europe. His grandparents came from Veneto, Sicily and East Germany. Since...

Elsa Viana is the leading ambassador for Angolan cuisine. Elsa, a native Angolan, is a great international chef who decided to make her dream...


Ilaria Guidantoni

The Mediterranean, for its characteristic of being a closed sea, feeds off the lands it touches upon in an intensely intimate relationship, fuelling a correspondence among them as well.