When Executive Chef Marco Garfagnini is on target (which is most of the time), the food is sublime.
Chefs in the Kitchen
Only the opening of the Four Seasons Hotel des Bergues
succeeded in tempting Marco Garfagnini
to leave his
native Tuscany and his
restaurant Ninan Eight years after opening it.
"I needed a new challenge, he
But not just anything.
"I received a lot of offers, but had not accepted any of them when Mr Silva suggested I join in the launch of the Il Lago restaurant at the Four Seasons Hotel des Bergues
This is indeed a major challenge.
In Carrara, Marco Garfagnini
had a team of half a dozen people; at the Four Seasons Hotel des Bergues
, the kitchen staff number no less than 20 to 25.
This young chef of 36 already has an impressive culinary track record to his
After working up the ranks of his
profession learning different skills in large Italian establishments, he
went abroad to broaden his
He was deputy executive chef at the restaurant Il Carpaccio du Royal Monceau in Paris in the early 90s, and also worked at Harry's Bar Exclusive Private Club in London.
Later, as executive chef, he
opened two restaurants of the Coco Pazzo chain in New York and Cleveland.
It was in 1998 that he
returned to his
native country, where together with his
opened a restaurant in the family home in Carrara.
Honours then followed, and he
first Michelin star in December 1999.
In 2002 he was among the five finalists selected for the title of Best chef of Italy, and in 2005 he won the Young Chefs trophy.
At the same time he
continued to hone his
skills, working at the Four Seasons Georges V
in Paris and with Martin Beratasegui in San Sebastian.
cuisine is clearly of Italian - Mediterranean inspiration.
has a passion, both from cultural and personal preference, for pasta in all its forms.
Not surprising, then, that it is under this heading that his
most original creations can be found: tortelli with cheese, lemon and mint, and shrimp ravioli with crab