Mario’s passion for cooking has its roots in his youth when he became passionate about home cooking and decided that this would be his path. His journey began among the desks of the Hotel Institute of Vico Equense, where numerous chefs trained with him, including the most famous, Cannavacciuolo and Esposito.

During and after the years of training, he begins his journey in the kitchens of his country where he collaborates in the kitchens of various restaurants, the desire to learn new techniques and to emerge push him to test himself in ever better contents, and it is here that he I begin my journey alongside Chef Peppe Guida of the Osteria Nonna Rosa, Michelin Star in 2007 where he will spend the most important years of his training. During the years with Peppe Guida, Mario continued his learning journey, spending time abroad where he worked with Alain Ducasse and at Alain Passard’s Arpège.

Returning from experiences abroad, Mario is mature enough to undertake the role of Executive Chef which leads him to manage important kitchens including that of the Hotel La Certosa di San Giacome, the Yacht Club of Marina di Stabia and the Hotel & Resort Le Axidie.