Meet Marco Ardemagni
Cuisine Chef

Chef Marco Ardemagni grew up in Tivoli, Italy and was drawn to cooking from a young age. He viewed cooking as an opportunity to travel and learn about new cultures through food, and pursued his culinary career at 14, studying hospitality at IPSSEOA Michelangelo Buonarroti in Fiuggi, Italy. He would soon intern at a series of Michelin-starred restaurants, including Ristorante Dolada, Ristorante Innocenti, Ristorante Perbellini and The Dorchester Grill Room.

In 2002, Chef Marco became Commis Chef in The Caesar Restaurant at La Posta Vecchia Hotel in Rome, Italy, where he worked with the prominent Italian chef, Michelino Gioia. By 2007, he was promoted to Sous Chef, the same year that his team’s hard work and dedication earned The Caesar Restaurant its first Michelin star. Following this, Chef Marco became Senior Sous Chef at Sushisamba London, a well-known Nikkei fine dining venue where he managed a team of over 50 chefs.

Most recently, Chef Marco was Executive Chef of luxury collection hotel, The Langley in Buckinghamshire, and was involved in the pre-opening development and design of the project. He also utilised his knowledge of Japanese cuisine in Yatay, Soho, where he became Executive Chef of the modern robata restaurant and contributed to the conceptualisation and menu of the brand.

Chef Marco gravitated towards teaching after training and developing new chefs in his managerial positions, helping him realise his passion for teaching ahead of a move to Le Cordon Bleu.