Born in 1988 in Marostica, Italy, Marco Zampese grew up surrounded by the bounty of his grandparents’ farm from charcuterie and olive oil to fruits and vegetables, which shaped his deep respect for local, seasonal ingredients. After five years at the Giuseppe Maffioli Catering College in Castelfranco, he went on to study “Science and Culture of Gastronomy and Catering” at the University of Padua, gaining both academic and practical experience while cooking for major global events such as the Winter Olympics in Vancouver and the World Aquatics Championships.

In 2012, a move to London led him to the Michelin-starred Wild Honey in Mayfair, where under Anthony Demetre he rose quickly to Sous Chef. Two years later, he joined Hélène Darroze at The Connaught, advancing from Junior Sous to Head Chef, and in 2021, as Executive Chef, contributed to the restaurant’s third Michelin star.

Over the past decade, Marco has become one of Hélène Darroze’s most trusted collaborators, supporting her global projects, including Marsan in Paris (2 Michelin stars), Villa La Coste in Provence (1 star), and a pop-up in San Sebastián. In 2022, he was named Corporate Executive Chef for the Hélène Darroze Group. Most recently, in 2023, he helped open two acclaimed restaurants at the Royal Mansour in Marrakech (La Grande Brasserie and La Grande Table Marocaine) both recognized among the “50 Best Restaurants” in the Middle East and North Africa.