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.

Italian Culinary Excellence◆Sardinian Soul◆Fresh Seasonal Ingredients◆Contemporary Elegance◆Italian Culinary Excellence◆Sardinian Soul◆Fresh Seasonal Ingredients◆Contemporary Elegance◆

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.