The Chef
Marco Bellini
Marco learned to cook in his grandmother's kitchen in Emilia-Romagna — not from textbooks, but from seasons. He watched her transform market finds into meals that made the whole neighbourhood gather around her table.
After 8 years in Michelin-starred kitchens across Europe — from Osteria Francescana in Modena to The Clove Club in London — Marco opened OLIVO with one idea: cook what's honest, serve it warmly, and let the ingredients speak.
"I don't design menus. I listen to what the land is offering this week, and I build the meal around that. The best dish is the one that couldn't have existed last week."
