Fueling Kitchens - Igniting Taste

Chef Marco was born and raised in Sunnyvale, California. He is a proud alumnus of The Culinary Institute of America where he studied anthropology and ecology of food for a bachelor’s degree in Applied Food Studies with a concentration in Farm-to-Table.

Most recently he was a Research and Development Chef for the Thomas Keller Restaurant Group. He was part of menu and restaurant concept development, private events and dining nationally and internationally, product testing and recipe development for nationwide consumer product goods, culinary liaising for internal and external media, and all other projects Chef Keller pursues. He created a new sector within R&D for custom tool and service vessel design and manufacturing.

Previously he was a member of the Bocuse d’Or Team USA 2023 taking 9 place in the world. Marco worked for Chef David Kinch in reopening his restaurant Manresa, helping maintain 3-Michelin Stars coming out of the Covid Pandemic as well as at his Bib Gourmand restaurant Bywater. He’s a trained musician, avid adventurer, skier, fisherman, climber, reader, and gardener.