About Me

Born in Udine, Italy, Chef Marco De Cecco’s culinary journey began in his grandparents’ restaurant, where he developed a profound appreciation for authentic Italian cuisine. Despite initially pursuing civil engineering to honour his father’s wishes, Marco’s passion for cooking led him to embrace the culinary arts, drawing inspiration from his grandmother’s traditional recipes.

Over the years, Marco has honed his skills in esteemed kitchens worldwide, including Prego at The Westin Kuala Lumpur, Malaysia, Paper Moon in the iconic Jaidah Square Building in Doha and Assoluto Ristorante & Vineria in Marriott City West in Munich. His approach to cooking is both intuitive and disciplined, often likening himself to a maestro orchestrating a symphony, ensuring each dish resonates with harmony and flavour.

Marco’s philosophy centres on authenticity, seasonality, and the joy of sharing. Whether crafting a simple Seafood Pasta that evokes cherished memories or curating a multi-course dining experience, he aims to create meals that tell a story and leave a lasting impression.