Marco Nadin ha compreso quanto importante sia per uno chef non stilizzarsi intorno ad una singola cucina, ma apprendere in giro per il mondo culture enogastronomiche, tradizioni e ingredienti. Classe 1971, inizia la sua carriera all’Istituto alberghiero Enaip Veneto, districandosi dopo il diploma nelle cucine del ristorante Antico Martini e dell’Hotel Nord-est Spa Europa e Regina, entrambi a Venezia. Dopo quattro anni va all’Hyde Park Hotel di Londra. Intraprende poi un iter in grandi ristoranti di tutto il mondo: dagli italiani Hotel Eden di Roma, Four Seasons di Milano e Hotel Danieli di Venezia, agli internazionali The Original Italian Restaurant (Kuwait), Santer Cross Restaurant (Caraibi), Beco Restaurant (New York), Stawood Sheraton (Nigeria) e Hotel for Bangalora (Calcutta). Tornato in Italia con uno straordinario bagaglio di esperienze, passa al Ristorante Antico Borgo a Porcia di Pordenone, da qui va a Il Mercato a Taiwan, dove valorizza il Made in Italy sotto la guida di Enrico Derflingher. Attualmente è senior sous chef al Cipriani Riyadh in Arabia Saudita.
***
Marco Nadin understood the importance of not confine himself to a single style of cooking, and the need to learn different gastronomic cultures, traditions and ingredients from the world. He was born in 1971 and he began his career at the Veneto Enaip hotel management school. After his diploma, he worked in the kitchens of the Antico Martini and the Hotel Nord-est Spa Europa e Regina, both in Venice. Four years later, the will to improve himself led him to the Hyde Park Hotel in London. He then started a journey in some restaurants all over the world: the hotel Eden in Rome, the Four Seasons in Milan, the Hotel Danieli in Venice, The Original Italian Restaurant in Kuwait, the Santer Cross Restaurant (Caribbean), the Beco Restaurant in New York, the Stawood Sheraton (Nigeria) and the Hotel for Bangalora (Calcutta). He came back to Italy with a great deal of experience and he worked at the Ristorante Antico Borgo in Porcia di Pordenone, later on he moved to the Mercato restaurant, in Taiwan with Enrico Derflingher. Today he’s working as senior sous chef at Cipriani Riyadh in Saudi Arabia.
Hotel Cipriani Riyadh
Prince Turki Ibn Abdulaziz Al Awwal Road – 13512 Riyadh (Arabia Saudita)
Tel +966 11 2776700
riyadh@cipriani.com
www.cipriani.com
Numero coperti interni: 250
Carte di credito: tutte
Parcheggio di proprietà
Wi-fi
