Marco Veneruso

Marco Veneruso's culinary philosophy at I Due Sud is a profound synthesis of his Campanian origins and the rich traditions of Ticino, Switzerland. His overarching vision is an elegant gastronomic journey that bridges the Mediterranean and Lake Ceresio, embodying "two territories, one soul" on a single plate. Born with a Neapolitan heart and having spent his early years immersed in the culinary world alongside his mother and grandmother on a family farm on the slopes of Vesuvius, Veneruso brings a deeply personal connection to his ingredients. His approach is characterized by "creative contemporaneity," honed through extensive international experiences, which he marries with the inherent elegance of raw materials. He meticulously sources premium ingredients from both "souths": vibrant Sorrento lemons, Piennolo tomatoes from Vesuvius, and anchovy sauce from Italy find harmony with Alpine butter, fine Swiss flour, and indigenous Ticino specialties such as wild garlic. This careful selection and combination aim to evoke a profound "culinary emotion," allowing the flavors to narrate "the journey of his life" and the stories of these two splendid, sun-kissed territories. His cuisine is a celebration of both traditional flavors and excellent raw materials, crafted to amaze, delight, and move his diners. Chef Veneruso's signature approach is defined by his masterful ability to intertwine the distinct culinary identities of Southern Italy and Southern Switzerland, creating a unique "cuisine between lake and sea." His technical style, characterized by a "creative contemporaneity," elevates classic flavors through refined execution, always prioritizing the inherent elegance and quality of his raw materials. He orchestrates harmonious contrasts, allowing specific ingredients from each region to meet and merge on the plate. While no specific named dishes are provided, his signature artistry is evident in emblematic pairings such as the bright acidity of Sorrento lemons, the unique sweetness of Piennolo tomatoes from Vesuvius, and the umami depth of anchovy sauce seamlessly integrated with the richness of Alpine butter, the finesse of Ticino flours, and the distinctive character of local specialties like wild garlic. His plating emphasizes an "elegant gastronomic journey," presenting dishes that are not merely food but "culinary emotions," artfully designed to tell the story of two distinct yet harmonized "souths." This innovative fusion earned him a Michelin star in 2019.

Career

• Executive Chef at Hotel Splendide Royal, Lugano
• Executive Chef at Four Seasons Hotel Prague, Prague
• Executive Chef at Small Luxury Hotels of the World
• Private Chef - Consultant at Self-employed
• Executive Chef at Bulgari Hotel Beijing (Niko Romito), Beijing
• Chef De Cuisine at Bulgari Hotel Beijing (Niko Romito), Beijing
• Chef De Cuisine at Gruppo Niko Romito, Italy
• Chef De Cuisine at Il Palagio (Four Seasons Hotel Florence), Florence
• Restaurant Chef at Il Palagio (Four Seasons Hotel Florence), Florence
• Senior Sous Chef at Il Palagio (Four Seasons Hotel Florence), Florence
• Sous chef at Il Palagio (Four Seasons Hotel Florence), Florence
• Junior Sous Chef at Il Palagio (Four Seasons Hotel Florence), Florence
• Chef de Partie at Il Palagio (Four Seasons Hotel Florence), Florence
• Chef de Partie at Ristorante Paolo Teverini (Hotel Tosco Romagnolo), Bagno di Romagna
• Chef de Partie at L’Arsenale Restaurant, Venice
• Chef de Partie at Parizzi, Parma
• Chef de Partie - Seasonal at La Locanda delle Tamerici, Ameglia
• Demi Chef de cuisine at L’Arsenale Restaurant, Venice
• Commis de cuisine at Tre Gigli All’Incoronata Restaurant, Naples
• Commis de cuisine at Osteria il Volto, Iseo

Mentored by Niko Romito.