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Marco Cammarata was born in
1971 in Turin, Italy. He graduated in the culinary arts from Formont Centro di
Formazione Professionale in 1988 and began his career in leading hotels in 1994
in Hotel Balzac (Paris, France) as Chef de Partie in Bice Ristorante 1926 (ranked
17/20 by influential restaurant guide Gault Millau). He then found himself in
Asia, working in Bangkok as Chef de Partie Entremetier at Angelini Restaurant at
the Shangri-La Hotel from 1996 to 1998, meanwhile spending two weeks as guest
chef for the Shangri-La Hangzhou, China. From Thailand, he moved to Istanbul,
Turkey, where he joined Bellini Restaurant in Ciragan Palace Kempinsky as Sous
Chef, in charge of the kitchen and terrace, until December 1999.
January 2000 saw him back
again in Bangkok, this time at the Sheraton Grande Sukhumvit. In his six years
as Executive Chef of Rossini's Italian Restaurant, his expertise contributed to
the success of this up market restaurant, which was awarded Best Italian Hotel
Restaurant by Metro Magazine. His risotto has been named as one of the 100 best
risotto dishes in the world in the sixth edition of Guida Gallo.
As one
of the partners and the creator of Bel Guardo's distinctive cuisine, Chef Marco
Cammarata continues to use his expertise and experience to create delectable
dishes and desserts that go well with Bel Guardo's wide selection of wines and
other beverages. His passion for food, his talent and his gastronomic creations
ensure a perfect and memorable meal for every guest.
Keep in mind that minor changes may occur
based on availability of seasonal items and that the chef often makes changes to the menu to continually offer new
and fresh ideas.
Creating a quality Italian dining experience is usually a team effort and Bel
Guardo is no exception. Another of the partners, Cristina Spanu, is a thai-based
restaurant entrepreneur working as the front-end and guest relations manager. |
