Chef Marco Violano

Chef Marco Violano

Born in Puglia, Chef Marco’s culinary inspirations began at home with his Mother. “She is the best cook I know,” he says. He cut his teeth under his mentor, celebrated chef Sergio Mei, first in the kitchens of the Four Seasons London and then at the Four Seasons Milan. He participated at the opening of FSH Terre Blanche and Jimbaran Bay. Formerly Head Chef of Italian restaurants in Singapore, Chef Marco keeps things fresh and delicious with the best ingredients imported from Italy with signature dishes that include grilled seafood and premium meats, homemade spaghetti chitarre (guitar spaghetti, in reference to the guitar-like tool used to make the noodles) with scampi, and clay pot fregola (pasta made from semolina, similar to Israeli couscous) with fresh lobster.