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Chef Marco Anzani, celebrated by the New York Times as one of the pioneer founders of “New Mediterranean Cuisine” introduces coastal Mediterranean flavors with a spin to Cebu. He has been in the industry for 25 years and has been to 18 countries, 5 continents and 30 cities.
Anzani has worked with Michelin chefs such as Alain Ducasse, Roger Verge, Trignois. His culinary direction for Anzani New Mediterranean Cuisine is a spin on the coastal flavors of the Mediterranean using local and imported ingredients from around the world. Because his skill and technique are high in demand, Anzani has been asked to consult airlines and large scale international hotel chains.
This now-turned restaurateur and visionary greatly contributes to the professional culinary field locally and internationally.