Meet Chef Marou, the dashing Head Chef of Bangalore’s finest Italian restaurant. Handling the tastes of diners at Alto Vino at the Bengaluru Marriott Whitefield, Chef Marou is an expert of Italian cooking which he makes “with a lot of love. Food cooked with love is tastier. Cooking for others give me immense satisfaction and more so seeing people relish the food I cook,” he says.
He started his career in 2003 as a trainee at Antica Locanda Postporta, a restaurant in the city of Gallarate in Italy. He worked at a couple of restaurants in Italy as trainee chef and head chef before joining Grand Hyatt, Muscat as the Sous Italian Chef in 2011.
With a knack to impart his knowledge on Italian Cuisine with guests dining at his restaurant, Chef also takes the responsibility to ensure maximum guest satisfaction and maintain the international Marriott standards. With his extensive experience, Chef Marou personally loves overlooking the storage and equipment’s usage in his kitchen.
Some of Chef Marou’s signature dishes at Alto Vino are Ravioli al Pomodoro, Fegatini alla Siciliana, Manzo Stufato, Stinco di Agnello Brasato and the Cernia al Forno.
An eloquent personality with a positive attitude towards life, Chef Marou believes in giving his hundred percent to everything in life. Though once upon a time he wanted to be a pilot, he gradually turned his attention towards food and since then there has been no looking back.
Having cooked some of the grandest dishes ever, what is it that he loves eating the most? “Oh that’s very easy. Anything made by my dear mother. Her cooking is superb and I simply love eating whatever she has cooked,” says Chef Marou.