Marco Gubbiotti

Chef Marco Gubbiotti’s illustrious career began after he graduated in 1990 from the prominent IPAS professional Culinary and Hotel Institute in Spoleto, Italy. He honed his craft at a series of landmark restaurants — Sette Monti and Villa Roncalli in Foligno (where four formative years contributed to earning a Michelin Star), Il Trigabolo in Argenta, Astrance in Paris, and Arnolfo in Tuscany — and represented Italian cuisine at the Winter Olympic Games in Norway.

In 1998, Marco became Executive Chef of La Bastiglia in Spello, Umbria, earning the restaurant its Michelin Star in 2005. During this period he also taught at ALMA, the world’s leading international training center for Italian cuisine, and served as culinary consultant for the University of Perugia and the Umbria Regional Administration.

In 2011, he opened Cucinaa in Foligno — a modern, ever-evolving gastronomic project that reflects his restless creative philosophy. His culinary vision has taken him well beyond Umbria: in Hong Kong, he led Il Milione to a Michelin Star just nine months after opening in 2013, and in 2016 he oversaw the launch of Maritozzo in Moscow, which quickly earned recognition among the city’s top five Italian restaurants.

Today, Marco devotes himself full-time to Cucinaa, where he continues to push the boundaries of his craft through catering, consulting, and private chef work. When he’s not in the kitchen, he’s with his family — or out fishing and foraging.