As the middle of three brothers, Marco Maccioni followed his older brother Mario’s lead and at the age of 12 started his career in the restaurant industry, working at Le Cirque for his father, famed restaurateur Sirio Maccioni. It was Marco’s childhood experiences that led him to follow in his father’s footsteps. While in high Sschool, Marco spent multiple summers working as a commis in Gérard Boyer’s three-Michelin star restaurant, Chateau Les Crayères in Reims, France, where he found his innate talent as budding restaurateur and chef.
Upon graduating New York University with a B.A. in Fine Arts and minor in Foreign Literature and Anthropology, Marco returned to Europe to further his culinary education. During his time oversees, Marco worked at Chateau Beychevelle in Bordeaux and served as an apprentice at both the famed Hotel de Paris Monte Carlo and at the three-star Moulin de Mougins under Chef Roger Vergé.