Marco Molaro is the Chef of restaurant “I Due Buoi”.
30 years old, originally from Udine.
In addition to a master’s degree in Food Science and Technology, his curriculum boasts prestigious collaborations in several restaurants, including the starred “Agli Amici” of Udine under the guidance of Chef Emanuele Scarello. Finally, since 2017 he has been Sous Chef of his predecessor at I Due Buoi, the Japanese Chef Jumpei Kuroda.
In the wake of his experiences with Andrea Ribaldone, first, and then with Jumpei Kuroda with whom he won the Michelin Star for two consecutive years, I Due Buoi will try to refine his proposal even more with a young, innovative Chef with a strong desire to always pursue perfection.
A Chef who is creative and open to suggestions, who believes in teamwork and the added value that can come out of it; at the centre obviously the raw material, the flavours of the territory and their sublimation.
IN THE KITCHEN
Marco Molaro’s cuisine is original and rich in nuances that make every taste a unique experience.
One of the cornerstones of our Chef’s philosophy is respect for the raw material, respect for its origin, genuineness and the search for balanced but innovative combinations.
The inspiration of Marco Molaro represents a real tribute to the territory and tradition is transformed into a proposal of dishes with colors, scents and flavors all to be discovered.