Eyes, taste and head
A culinary excellence born from the simplicity of tradition, from memories of childhood and passion. The craftsmanship of taste that, molded with passion, creativity and study, transforms itself into excellence. The inspiration takes shape first on paper, in sketches made by the chef and afterwards, as in a painting, each design is realized on the table, enriched with brushes of taste and color. Each dish has its own story to tell, made of emotions and memories.
My cuisine comes from the tradition and from a distant past.
It is made of memories.
My mother’s gestures, the flavours I grew up with, the traditional dishes, the knowledge of raw materials and of their cycle of life. First comes the memory, then the dish. It is made of instinct.
It’s the most playful and creative part of me, the same part that led me to learn by working, the same part that pushes me to keep trying new things and that gets my hands dirty, like a painter with his colours. First comes the design, then the recipe. This is what I can do. That’s my job. Eyes, stomach and head. My secret ingredient? You.
Welcome to my restaurant.
Marco Martini, a Roman chef, was awarded a Michelin star in 2017 for Marco Martini Restaurant, a restaurant in which he is personally involved in the management as in the kitchen. Passion and dedication are fundamental values for Marco, values that he also exported to Jeddah, Saudi Arabia, as Ambassador of Italian Cuisine in the World.
In 2013, he won the title of up-and-coming Italian chef and, at age of 24, he was awarded his first Michelin star as executive chef at the Open Colonna. Later in 2015, received second Michelin star in Stazione di Posta. A result of determination, enthusiasm and experience gained with important names of the national and international scene: first with the master Antonello Colonna in Labico (RM) and at the Open Colonna, than in the brigade of Heinz Beck, as a sous chef and in the kitchen of Tom Aikens in London. For Marco Martini, the kitchen is the eyes, stomach and head. The craftsmanship of taste that, shaped with passion, creativity, and study, turns into excellence. The originality of Marco Martini’s creations is also recognizable in the creative process that leads him to draw every dish in his menus. The inspiration takes shape first on paper, in sketches made by the chef and then, like in a painting, each drawing materializes on the table, enriched of taste and colour brushstrokes. Each dish has its own story to tell, and it is made of emotions, memories, and a fair balance of technique, concept, memory, simplicity, and tradition, reinterpreted with innovation. As in rugby, the second great passion of Marco Martini, as well in the kitchen, you win the game if there is teamwork, precision, attention to detail, deep respect, humility and cooperation – core values for the chef and shared by the whole brigade of Marco Martini Restaurant.
Concentration, the right times, care, cheerfulness and desire to do, passion and strong emotions, sacrifice, determination and desire to be able to give a unique experience. All this is the Marco Martini Restaurant and you can see it in the kitchen, on your table, under your eyes: it is invisible in every dish. The work and dedication of a young team of 19 professionals who have national and international experiences, close and enthusiastic under the leadership and inspiration of the chef.
Giovane chef di origine romana, è stato premiato con la stella Michelin 2017 per il Marco Martini Restaurant. Questo ristorante esclusivo di Roma lo vede coinvolto in prima persona alla guida ed ai fornelli.
The centrepiece of The Marco Martini Restaurant, he had worked alongside the chef for ten years.
He gained experiences in Italy and abroad and he had worked with the chef Martini for over four years.
Sommelier by profession and passion, responsible for the Marco Martini Restaurant wine cellar.