MARCO TURATTI, EXECUTIVE CHEF
Cooking has been a lifelong passion for Marco, who started his culinary training from a young age in Italy, obtaining a General Certificate of Education for Hotels and Restaurant Services. His expertise was further refined at a range of establishments, including Etoile Istituto Superiore di Arti Cullinarie in Venice, where he mastered the art of pastry making, and Etoile Istituto Superiore di Arti Cullinarie in Rome, where he gained experience in Mediterranean cuisine. To complement his experience with European fare, Marco diversified his skillset by completing a training course in Japanese Cuisine.
Marco started his career in Tuscany at renowned Michelin-starred Ristorante Il Siciliano, where he focused on authentic Mediterranean and Venetian cuisine. He then moved to Venice, before joining Michelin-starred Italian Ristorante Brunello in Palma de Mallorca, Spain. Following his time in Spain, Marco moved to Paris to take on the role of Chef de Partie for the iconic Emporio Armani Caffé, where he was responsible for overseeing quality control, menu elaboration, staff coordination and all preparation and production of cuisine.
To further expand his experience, Marco began working as a chef in world-renowned hotels across Europe and Asia before joining Publico as Executive Chef.