About
Marco Serra
Chef, restaurateur and culinary consultant — Sardinian by birth, European by training, Athenian by choice.
The Story
A Journey Through Kitchens & Cities
Sardinia
The Beginning
Born on the island of Sardinia, where the sea, the land and centuries of tradition shaped my understanding of flavour long before I entered a professional kitchen.
Europe
The Michelin Years
Trained in some of the finest Michelin-starred kitchens across Europe — precision, discipline and respect for the ingredient.
Age 21
My First Restaurant
At just twenty-one I opened my first restaurant — the beginning of a journey that hasn't stopped since.
Perugia · Zagreb · Vienna
New Horizons
Italy, Croatia, Austria — each city added a chapter: new techniques, new cultures, new perspectives on hospitality.
Athens
Today
Today Athens is home: private chef, culinary consultant, and collaborator of the Italian Embassy in Athens — bringing authentic Italian culture to Greece.
Philosophy
Cooking as an Act of Respect
My cuisine begins where the ingredient begins: at the market, in the season, in the hands of the producer. I work with fresh, seasonal products and never more than five or six elements on a plate — because when a raw material is exceptional, the only task of the chef is to let it speak.
Seasonal First
Fresh, seasonal products at their peak — the calendar of nature dictates the menu.
Five, Maybe Six
Never more than five or six ingredients on a plate. Each one chosen, each one essential.
Respect the Raw
Technique serves the ingredient, never the other way around. The original taste must shine.
