Four Seasons Hotel Jakarta welcomes new Executive Chef Marco Violano (Indonesia)
The newly appointed Executive Chef of the Four Seasons Hotel Jakarta is ready to elevate the sense of culinary excellence that the Hotel has been able to establish in the city |
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Four Seasons Hotel Jakarta welcomes new Executive Chef Marco Violano (Indonesia)
The newly appointed Executive Chef of the Four Seasons Hotel Jakarta is ready to elevate the sense of culinary excellence that the Hotel has been able to establish in the city |
Category: Asia Pacific - Indonesia - Careers
- Appointments
This is a press release selected by our editorial committee and published online for free on 2020-02-03
Filed by Four Seasons Hotel Jakarta
Chef Marco Violano believes that his true calling, is in feeding people good food. As you can imagine, the newly appointed Executive Chef of the Four Seasons Hotel Jakarta takes cooking his home-style Italian cuisine very seriously.
Like most Italian Chef’s Marco too believes that his mother has been the biggest influence on his cooking style, and his understanding of food. He says, “She was always cooking from the heart, always trying to please my father, grandmother and her children. I call this “Mama-Style Cooking” and this is what I want to create and my guests to experience. I want them to feel the love in the food.”
Chef Marco’s extensive culinary experience includes internationally acclaimed restaurants and luxury chain hotels worldwide, including the Four Seasons Hotel London at Park Lane, the Four Seasons Hotel Milano and the Four Seasons Hotel Beijing. The most recent awards is to be awarded One Michelin Star for both Mio and Cai Yi Xuan restaurants at Four Seasons Hotel Beijing
Born in a small hill town, Apulia (Puglia) in southern Italy on the Mediterranean coast, his cuisine also has influences from Arabia, Greece, and Spain, and he enjoys dishes where he can combine fish and shellfish from the sea and produce from the valley.
Chef Marco also had another great influence, a great mentor that taught him that respecting food and its origin is the most important, and to keep it simple, not to overwork the product. This is what Chef Marco aspires to produce now, a blend of ingredients that work together because of their freshness and origin. This is evident in each of his dishes, which have a creative soul and a passionate flair, and yet at their core they are humble, tasty and Italiano. He is adept at creative menu development and is constantly bringing innovative takes on classic dishes, as it were to the table.
Not only a master of his craft, he is also a great teacher. His ability to involve his kitchen associates in the preparation, cooking, garnishing and presentation of the food to the highest standards, ensures that he retains a successful track record of impressing customers with delicious meals and decorative food displays time and time again.
“I look forward to working together with the whole team at Four Seasons Hotel Jakarta to elevate the sense of culinary excellence that the Hotel has been able to establish in the city, in such a short time span, since their opening. I am of course most excited about what I can bring to Alto Restaurant & Bar and relish the opportunity but also recognize the responsibility of serving the best Italian in town”, added Chef Marco.
As the Executive Chef, Marco Violano oversees the Hotel’s culinary experience, including all five dining outlets, room service, catering and banqueting for special events.
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