Stefano Marconi Chef performer

He has participated in:
Acqua” – Exhibition of Contemporary Art at “Feeling Food Milano” – 9/30 June 2016
Cibartisti at Futurbar” – Performance of Cibartisti – Milan – 23/26 October 2015


marconiMaster’s degree in June 1989
4 years st the University of Camerino “Political Science”

Fluent knowledge of English and French, both spoken and written..


  • From 1987 to 1996 work experience at various Italian and foreign restaurants: “Il Conte Max” – the Courfù Island (Greece); “Il Canova” of Milan; “The Micouculier” – Gassen – Saint Tropez – France; “The Shed” – Jersey – GB;
  • From April to August 1998 chef de party at “The Angel Inn” – Sarzana – SP – chef patron Angelo Paracucchi;
  • From August 1998 to July 1999 sous chef at “Il Carpaccio” (head chef Angelo Paracucchi) – Hotel Royal Monceau – Paris;
  • From August 1999 to July 2000 chef de party at “Druont” Paris (1 Michelin star);
  • August 2000 internship at George Blanc restaurant (3 Michelin stars) – Vonnas – France;
  • From August 2000 to September 2002 opening and executive chef at the restaurant “La Dolce Vita” – Oyonnax – France;
  • From September 2002 to July 2003 2nd chef at “The Post” of Mark and Barbara Bistarelli (1 Michelin Star) – Città di Castello – PG;
  • From September 2003 to March 2005 the executive chef at the “La Dolce Vita” restaurant, Ojonnax – France, where I also played for Italian cooking classes for the Italian Association of St. Claud; He named several times in the guide “GAULT MILIAU”
  • TV experience in 2055 on RAI UNO “Ready Steady Cook”
  • From March 2005 to October 2007 spring/summer seasons executive chef at the restaurant “Armentum” Le Silve Armezzano of Assisi (Romantic hotel chain) with advice from Marco Bistarelli; cooking lessons in a well-known furniture store, especially kitchens and hotel customers;
  • Winter season 2005/06 and 2006/07 collaboration with chef Claudio Melis of the restaurant “La Siriola” (1 Michelin Star) – San Cassiano – BZ;
  • November-December 2007 organization and opening of the new international restaurant “Topaz” in Istanbul and head of the Italian cuisine here. Lessons of Italian cuisine is to the restaurant staff that other restaurants of the same property;
  • From 1 December 2008 the executive chef at the restaurant “The Gradale” at the Historical Residence “The Castle” Monterone – Perugia; cooking classes for hotel guests;
  • From 1 February 2010 collaboration with chef Marco Bistarelli in the conduct of Restaurants “Il Postale” (1 Michelin star) and “The Gradale” both located in the historic residence “Il Castello di Monterone” – PG;
  • Since January 2011 I took over the partnership with Relais Colle del Sole in Perugia;
  • Since April of the same year in Paris to organize consultations and open the “Delights and Humor” restaurant with cooking courses related to the use of ice cream;
  • Since December 2011, the owner and executive chef at Osteria Heart Spicy based in Foligno, Via del Campo 4. cooking classes at the local level;
  • Since September 2013 are Professor of Laboratory of cooking, at the Training School “Form” of Foligno.
  • The positions are still committed.

Registrated at APCI from 2014