Chef Marco is a New York City-based chef from El Salvador whose cooking blends polished fine-dining technique with a deeply personal approach to hospitality. He developed his professional foundation at Casa Cipriani, where he worked as a Commis Chef across mise en place, sauces, proteins, vegetables, plating, and high-volume service. Most recently, he served as Chef de Partie at La Tête d'Or by Daniel Boulud, directing the garde manger station while supporting entremet, sides, pastry, events, and team training. His style draws on French precision, Italian cooking, and the Salvadoran flavors that connect him to his family and heritage. Marco is especially passionate about pasta and about creating memorable meals that bring people together. He listens closely to each client's preferences and adapts his cooking to deliver thoughtful, refined, and personal dining experiences.