Marco Bernardo

Marco Bernardo’s culinary history began with his grandmother’s traditional dishes in the little village of Airola, up in the Apennines above Naples.These were the indelible roots on which Bernardo was to build his journey towards international success. In Paris at the George V Four Seasons and then in London at the court of Alain Ducasse at The Dorchester, with its three Michelin stars. Then back to Paris and finally to La Magnolia as Executive Chef, where he brings all his creativity, experience and talent. A youthful yet exciting menu with dishes ranging from the Mediterranean to the Versilian hinterland and where bread plays a part with tributes to southern Italy with Neapolitan taralli, to Versilia with its typical focaccia, and to the province of Massa Carrara with its fragrant Vinca bread baked in a wood-fired oven.

Alongside recipes from the local tradition and from his homeland, Chef Bernardo introduces special treatments of ingredients with ancient techniques such as fish curing, brought up to date in a contemporary vein through a refreshing combination with Sorrento lemon leaves and sea fennel.