Chef Marco Tola - A Chef, Food Artist, and Consultant
Chef Marco was born in Sardinia, Italy. At the age of twenty-two, he began his journey in the kitchen. Unique from other chefs, Chef Marco didn't learn from any chef in Michelin-starred restaurants.
He mastered all from scratch by himself.
Like a fairytale, he was once a dishwasher and transitioned into a great chef. He didn't meet any fairy godmother. His immense skills, talent, and hard work are the foundation of his success today. He read lots of books, worked very hard, and experimented lot. For him, the sky is the limit.
"If you can't do it, never stop trying."
Chef Marco Tola
He shows his expertise on his social media channels. He has over 145K followers on Instagram. It is his platform to showcase his greatness in the industry. Take a look at these wonderful creations by Chef Marco! Truly an art! See his Instagam page here: @marco_tola_
Chef Marco enjoys his Syosaku Santoku Knife. Santoku knives are versatile. It’s a base of various knives, as well as basic cutting techniques. His knife is also engraved with his name in Katakana characters for a personal touch.
"Every time I start working on a new dish I reflect on some key elements. Each of my dishes must be:
• Good on the plate, which respects the raw material of which it is composed,
• Beautiful, or aesthetically perfect. And here, I speak of an aesthetic that encompasses the concepts of ethics, intelligence, sustainability, quality,
• Repeatable in a limited time,
• Innovative, technical, and
• New," said Chef Marco.
Alessandra Guigoni, MARCO TOLA, THE SUPERCREATIVE CHEF FOR WHOM ONLY "THE SKY IS THE LIMIT", Food Mood Mag
