FOUR SEASONS HOTEL PRAGUE ANNOUNCES MARCO VENERUSO AS EXECUTIVE CHEF (République tchèque)
Michelin-starred Veneruso brings to Prague extensive culinary experience from Italy and China |
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FOUR SEASONS HOTEL PRAGUE ANNOUNCES MARCO VENERUSO AS EXECUTIVE CHEF (République tchèque)
Michelin-starred Veneruso brings to Prague extensive culinary experience from Italy and China |
Catégorie : Europe - République tchèque - Carrières -
Nominations
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 17-03-2022
Four Seasons Hotel Prague announces the appointment of Michelin-starred Marco Veneruso as Executive Chef.
Veneruso arrived in Prague with culinary experience and expertise earned at restaurants across Italy and Asia, where he earned his first Michelin star leading an Italian hotel restaurant in Beijing, China.
“I am delighted to be creating a new experience on the dining scene in Prague, and tempting Four Seasons Hotel Prague guests and locals with unexpected twists on the culinary traditions of my native cuisine,” says Veneruso.
“My goal is to build on my experience with running a Michelin restaurant as I take on the Hotel’s array of dining outlets. Italian is so much more than carpaccio and gnocchi. I want our diners to be brave at the table and to create gustatory memories that will bring them back for more.”
Drawing on many inspirations, Veneruso’s first menu is elevating the cuisine at CottoCrudo and the city beyond. John dory with pork cheek, eggnog, Champagne and caviar comes from his love of French bubbly.
While his signature pasta mista employs his “special ingredient,” the filtered liquid of anchovies marinated with rock salt for a month. The flavour is one of the earliest he recalls from his childhood in southern Italy.
Veneruso also oversees the Hotel’s other dining outlets including the Japanese experience seasonal restaurant MIRU on a private terrace with a beautiful view of the Prague Castle and Charles Bridge.
Born in Naples and raised in the town of Campagna, he became enamoured of the ingredients of southern Italy while helping at his grandparents’ farm, including cooking with his grandmother in the kitchen.
Following graduation from a culinary school A tavola con lo Chef in Rome, Veneruso headed to Lombardy to apprentice at the first of several Michelin-starred restaurants he has been a part of through his career.
In 2010, he began an eight-year run with Four Seasons, joining the company’s property in Florence as Chef de Partie and rising to Junior Sous Chef as its signature restaurant Il Palagio was awarded a Michelin star in 2011.
He stayed on for five years, working with Vito Mollica, whom he calls his mentor, and then moved on for three years as Chef de Cuisine working with Sergio Mei at Four Seasons Hotel Milano.
In 2018, equipped with an extensive knowledge of his native cuisine, Veneruso headed to Asia working as executive chef in Beijing, in collaboration with three Michelin starred Chef Niko Romito. Under Veneruso's leadership, the Italian hotel restaurant earned a Michelin star in less than two years.
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