Marco Suriano

Chef Marco Suriano's culinary philosophy is deeply rooted in a lifelong passion for cooking, ignited in childhood by his grandmother Adriana in Santa Margherita Ligure. His ethos is defined by a "Mediterranean cuisine" that prioritizes local sourcing, utilizing 90% territorial products, often sourced from small local farmers and the Laqua Collection's own gardens, particularly for his celebrated vegetarian offerings. This commitment extends to strict seasonality, ensuring the freshest ingredients shape his menus, aligning with the Cannavacciuolo family's dedication to environmental sustainability, even using rainwater for irrigation. Suriano's overarching vision is a harmonious "triangulation" of culinary influences: the rustic elegance of Tuscany, the vibrant traditions of his native Liguria, and the iconic, beloved dishes of Chef Antonino Cannavacciuolo, encompassing both Campanian and Piedmontese heritage. This blend creates a unique regional dialogue on the plate. A core principle for Suriano is clarity of flavor; he aims for guests to distinctly "comprehend every single ingredient" in his complex combinations, appreciating their individuality. He also champions a philosophy of cooking without waste, meticulously utilizing every part of a primary ingredient, as exemplified by his approach to rabbit in his signature dishes. This holistic view, blending personal history, regional respect, and a precise culinary vision, defines his distinctive artistry. Chef Marco Suriano's technical mastery and artistic approach are characterized by precision, a rich tapestry of regional influences, and an unwavering commitment to ingredient integrity. He approaches plating with meticulous accuracy, completing dishes with a "precise, accurate ritual" just before service. His technical style is a sophisticated fusion, drawing heavily from Tuscan, Ligurian, Campanian, and Piedmontese culinary traditions, allowing him to create a unique dialogue of flavors. He excels at elevating vegetables, crafting "100% plant-based dishes" with "innovative pairings and meticulous preparations" that celebrate their inherent qualities. This includes a keen sense for balancing flavors, such as the "sweet flavor given by the carrot, accompanied by the balsamic notes of eucalyptus" in his renowned Rabbit Cappelletti. Furthermore, Suriano adheres to a no-waste philosophy, ensuring maximum utilization of ingredients, like incorporating rabbit entrails into a reinterpreted *zuppa forte*. His most legendary signature dishes include: * **Rabbit Cappelletti, carrot cream, eucalyptus infusion, zuppa forte**: An iconic dish beloved by guests, featuring Ligurian-inspired cappelletti with rabbit, balanced by the sweetness of carrot and balsamic eucalyptus, and a Campanian *zuppa forte* reinterpreted with rabbit entrails for a no-waste approach. * **Risotto inspired by his grandmother**: A "most delicious" dish that is a nostalgic homage, featuring a creamy risotto with spirals of egg yolk, soy sauce, umeboshi, and a besciamella topped with tomato concentrate and powder, designed to be so enticing it encourages *scarpetta*. * **Scampo scottato with its bisque, Lucchese written bean, and crispy *rigatino***: A prime example of his dedication to high-quality seafood and local Tuscan ingredients. * **Piccione arrosto, stuffed with *prebuggiun*, potatoes, green apple, rhubarb, and raspberry**: A complex game dish showcasing Ligurian wild herbs (*prebuggiun*) and a harmonious blend of sweet and tart elements. * **"Tomato, Lemon Balm, Almond, Apricot"**: A vegetarian masterpiece elevating the Tuscan Pisanello tomato with a Mexican apricot sauce and an almond drizzle, demonstrating his innovative approach to plant-based cuisine.

Career

• Executive Chef at Laqua Vineyard, Casanova, Pisa, Italy
• Chef di cucina at FIVE Palm Jumeirah Hotel Luxury Hotel & Resort on Palm Jumeirah, Emirato di Dubai, Emirati Arabi Uniti
• Chef at Hotel Five, Ristorante Cinque, Emirato di Dubai, Emirati Arabi Uniti
• Chef di cucina at Splendido, A Belmond Hotel, Portofino, Liguria, Italia
• Sous Chef at Hotel Splendido Portofino *****L by Belmond, Portofino, Genoa, Italy
• Stage formativo Lasarte restaurant at Monument Hotel 5* GL, Barcellona, Catalogna, Spagna
• Junior Sous Chef at Belmond, Portofino, Liguria, Italia
• Demi chef at Mandarin Oriental, Londra, Regno Unito
• Chef at Mandarin Oriental, Dinner By Heston Blumenthal, Londra, Regno Unito
• Capo partita at Relais et Chateaux Villa Crespi, orta san giulio, Italy
• Chef De Partie at Relais & chateaux Villa Crespi (** Michelin), orta san giulio, Italy
• Chef De Partie at Relais & chateaux Villa Crespi (** Michelin), orta san giulio, Italy
• Capo partita at cannavacciuolo bar & bistrot, Novara, Italia
• Chef de Partie at la casa degli spiriti, null
• Chef De Partie at La casa degli spiriti srl (1 * Michelin), null
• Stage at Le Manoir aux Belmond quat’Saisons (2 *Michelin), null
• stegista at Belmond Le Manoir aux Quat'Saisons, null
• Chef De Partie at Hotel Splendido Portofino *****L by Belmond, Portofino, Genoa, Italy
• Chef de Partie at belmond hotel splendido, Portofino, Genoa, Italy
• commis at l atelier de joel robuchon london, Londra, Regno Unito
• Chef at L’atelier de Joel Robuchon (2** Michelin), Londra, Regno Unito
• capo partita at Hotel splendido portofino, Portofino, Genoa, Italy
• Chef De Partie at Hotel Splendido Portofino *****L by Belmond, Portofino, Genoa, Italy
• Chef De Partie at Ristorante Gallo Cedrone (1* Michelin), Trento, Italy
• Pantry Cook at Hotel Splendido Portofino *****L by Belmond, Portofino, Genoa, Italy
• Chef at Ristorante Gallo Cedrone (1* Michelin), Trento, Italy
• Chef at Hotel Splendido Portofino *****L by Belmond, Portofino, Genoa, Italy
• Commis Chef at Hotel Splendido Portofino *****L by Belmond, Portofino, Genoa, Italy
• Chef at Yacht Club Portofino, Portofino, Genoa, Italy
• Pantry Cook at Hotel Splendido Portofino *****L by Belmond, Portofino, Genoa, Italy
• Stage at Village de pont royal, null
• Cook at Ristorante Capo Nord, Genoa, Italy
• Cook at Ristorante Capo Nord, Genoa, Italy
• Cook at Ristorante Capo Nord, Genoa, Italy

Mentored by Antonino Cannavacciuolo.