For The Love of Fine Italian Cuisine
Marco Criscuolo
In his family’s kitchen in Puglia, Italy, Chef Marco made some of his fondest childhood memories helping his mother prepare his favorite dishes. In her kitchen, he learned to cook by the “golden rule” of treating the ingredients with respect – storing, preparing, and enjoying each morsel as a thoughtful component of each dish.
Chef Marco's culinary experiences around the globe started while in Culinary School. During the last 3 years of culinary Arts, Marco was selected to "stage" in luxury restaurants in Sweden, Holland, and Egypt.
As soon as Marco graduated, he joined the Four Seasons Hotels and Resorts luxury hospitality group. Marco worked as Chef de Partie first in London UK, then in Santa Barbara California, and lastly in Sydney, Australia for a total of 6 years.
In 2011 a Sous Chef position opened up at the now Bacara Resort Ritz Carlton. Marco held that position for nearly 2 years until 2012, when he joined the Forbes 5-star The Resort at Pelican Hill in Newport Coast, California.
Marco joined the Luxury property as a Sous Chef, but soon enough, due to his exceptional performance and culinary skills, he was appointed as Chef De Cuisine at Andrea Ristorante. At Andrea Ristorante Chef Marco brought storied culinary traditions and classic dishes to life with the authentic flavors of Italy. 17 different handmade pasta were made each day in the restaurant's authentic temperature-controlled pasta room that he oversaw. At Andrea, Marco sourced only the perfect seasonal ingredients. Alba White Truffle, when available, was the king of the fall menu. Marco also implemented time-honored practices and preparations serving only the best authentic Italian cuisine in Southern California receiving various accolades from the press. In 2016 Chef Marco continued his career at Pelican Hill Resort becoming the Resort Executive Sous Chef overlooking the resort's 4 successful restaurants, Banquet operation, and Villas Private Dining. Today Chef Marco brings his culinary skills and over 20 years of professional culinary experience to your Yacht or Private Home.