Marcello Mariani

Chef Marcello Mariani, a native of Veneto in Northern Italy, presides over Caterina's Cucina e Bar with a profound dedication to authentic Italian dining culture. His core philosophy centers on the harmonious pairing of pure flavors with elegant simplicity, echoing the cherished Italian tradition where food, wine, and storytelling converge. While the restaurant's founding vision, established before his tenure, emphasizes showcasing authentic produce, working creatively with chefs, and recreating the Italian dining culture, Mariani now leads the kitchen in upholding and refining this ethos. Mariani's culinary principles are deeply rooted in meticulous ingredient sourcing, drawing from both the rich larder of Italy and the bounty of local Australian producers. While his personal heritage anchors the cuisine in Northern Italian traditions, his kitchen adeptly embraces and authenticates dishes from Central and Southern Italy, ensuring a comprehensive regional representation. This approach reflects a deep respect for Italy's diverse culinary landscape, presenting it with sophistication and traditional integrity. His vision extends beyond mere replication to an artful blend of heritage and modernity. Mariani aims to offer sophisticated traditional Italian lunches while subtly incorporating contemporary nuances. This dedication includes giving respectful attention to vegetarian dishes, often through Northern specialties like risotto, and thoughtfully reimagining classic pasta forms. The dining experience under his guidance is a testament to refined tradition, where every detail, from the cuisine to the ambiance, celebrates genuine Italian hospitality. Chef Marcello Mariani’s technical mastery is evident in his meticulous approach to ingredient sourcing and his ability to balance classic Italian techniques with a sophisticated, modern sensibility. He champions the principle that pure flavors and simplicity are paramount, ensuring that even reimagined dishes retain their authentic essence. His plating and presentation reflect a "bow to modernism," elevating traditional fare without sacrificing its inherent integrity. His classical training shines through in dishes mirroring regional specialties. Mariani demonstrates a particular artistry in reinterpreting time-honored dishes. The kitchen under his direction excels at "reimagining" pasta classics like pansoti and strozzapreti. Signature dishes, often celebrated for their Venetian roots and refined execution, include Baccala’ Mantecato, a delicate Venetian codfish paste served on homemade toast with pickled vegetables, and baccalà on polenta. Other notable creations feature a modern take on vitello tonnato alongside traditional preparations of dishes like wet roasted capretto or Gippsland rabbit served on buckwheat polenta. His saffron risotto stands out as a respected Northern Italian vegetarian specialty, further showcasing his range.

Career

• Executive Chef at Caterina's Cucina e Bar, Melbourne