Marco Rispo

Chef Marco Rispo's culinary philosophy is deeply rooted in a quest for purity and a profound respect for the natural environment and local heritage. He champions a cuisine devoid of unnecessary frills or artifice, believing that true simplicity is a continuous journey of discovery through the diverse foods of the Campania region. This ethos drives his work, which seamlessly blends simplicity with tenacity, determination, and meticulous research. His commitment to sustainability is exemplary, manifested in a "kilometre 0" approach where the Tenuta Le Trabe actively produces over 80% of its own culinary necessities. This includes an impressive 1 million kW of hydroelectric energy and over 130 thousand kW in photovoltaic power annually, alongside a biodynamic garden the size of a football field, a dedicated chicken coop for eggs, and the production of extra virgin olive oil. This self-sufficiency underscores a deep-seated respect for the land and a desire to serve the freshest, most authentic ingredients. Rispo often defines himself as a "cuoco della memoria" (cook of memory), dedicating himself to the revival of ancient and sometimes forgotten regional recipes. His vision is to fuse tradition with innovation, bringing a modern sensibility to "poor" and traditional dishes from Cilento and Campania, thereby respecting and perpetuating the rich culinary culture of his homeland. His passion for the simple, yet profoundly representative, tomato — an ingredient he believes could form an entire menu due to its territorial significance and versatility — perfectly encapsulates this philosophy of elevating the essence of local produce. Chef Marco Rispo's technical style is characterized by a minimalist approach that prioritizes the essential elements of a dish, shunning frills in favor of profound flavor and intelligent composition. His cooking is a continuous 'ricerca' (research) that aims to 'ringiovanire' (rejuvenate) traditional dishes, making them contemporary while honoring their historical roots. He combines a disciplined technique, honed under masters like Alfonso Iaccarino and Marco Sacco, with an innate creativity to present elegant and carefully curated plates rich in taste. His most celebrated dishes include "Bufala, bufala, bufala," an iconic creation that showcases the famed Campanian mozzarella, embodying his dedication to using seasonal and regionally significant ingredients. Another signature is "Melanzana Sott’Olio," a dish he considers a "ricetta della rinascita" (recipe of rebirth), inspired by family memories and presented in a minimalist style that elevates the simple eggplant. His approach is further exemplified by dishes like the Patata with Tomato Sauce and Melissa Oil, where humble local produce is transformed into a sophisticated culinary experience through precise preparation and thoughtful aromatic pairings.

Career

• Executive Chef at LE TRABE S.R.L., Paestum
• Sous Chef at Piccolo lago, Verbania
• Sous Chef at Lefay Resorts
• Sous Chef at Palazzo Petrucci
• Chef De Partie at Le Sirenuse
• Demis Chef at Don Alfonso 1890