Marco

I've always believed that the best food tells a story. Whether it's a slow-braised lamb that carries the memory of a Moroccan souk, or a quick weeknight noodle dish that somehow tastes like it took all day — food should feel like it came from somewhere real.

I cook across cuisines because I find boundaries between them arbitrary. A Korean-Mexican taco isn't a gimmick if the flavours actually want to be together. My job is finding those moments.