Marco Zampese grew up in a small town in Northern Italy. Zampese, who learned at an early
age about the quality of local products and how to treat ingredients with respect, as his
grandparents were farmers, completed his education in the field of gastronomy and
catering.
All the details behind opening a restaurant; Marco, who learned many subjects from
economics to food microbiology, from agricultural history to front office and operation
management, worked in 5 different restaurants in the same week while continuing his
education. Zampese has catered global events, from the Winter Olympics in Vancouver to
the World Aquatics Championships.
In January 2014, he started working at the 3-Michelin-starred Hélène Darroze at THe
Connaught. Marco Zampese rose rapidly in the kitchen with his hard work, first becoming
Junior Sous Chef, then Sous Chef, and Executive Chef in 2018.