One of Manhattan’s most celebrated restaurateurs, Sirio Maccioni has wined and dined high society in New York for nearly half a century. Along the way, he has helped launch the careers of many illustrious chefs and befriended a host of celebrities in the arts, politics, business and fashion. Maccioni’s boundless passion and energy for life has been the driving force behind the success of Le Cirque and the Maccioni family’s ever-expanding global restaurant group.
Born in the Tuscan town of Montecatini Terme, Maccioni attended high school there before moving on to restaurant and hotel training programs in Paris and Hamburg. After a series of apprenticeships in Montecatini and Paris, he held a variety of positions at hotels and restaurants in Italy, France, and Germany, including the Grand Hotel & La Pace in Montecatini, the Plaza Athenee in Paris, and the Hotel Atlantic in Hamburg.
You might say that the restaurant industry is in Mario Maccioni’s blood. His father—the urbane restaurateur Sirio Maccioni—has set the benchmark for service and style in New York City’s restaurant scene for more than 37years at the fabled Le Cirque, and his mother, Egidiana, and two brothers are in the business as well. In fact, they are all in the business together with a common goal: to bring the finest dining experience to their clientele.
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. Continue reading
Mauro Maccioni recalls being seven years old and having his father dress him in a bowtie in order to be properly attired to serve champagne to diners at Le Cirque. Says Maccioni, “My brothers and I virtually grew up in our father’s restaurant. As a young child I was encouraged to believe I might have the same knack as my father, and I’ve never seriously considered doing anything else.”
For Mauro, the journey began after he earned a BA from Columbia University. In addition to honing his craft during those early days at Le Cirque, he earned his stripes working for four summers for Gerard Boyer’s Michelin three-star Le Crayères in Reims, France. He also spent a year working at the Michelin-two star restaurant Enoteca Pinchiorri in Florence, staged at the Hotel Ritz in Paris and spent a summer under the tutelage of Juan Marie Arzac at his renowned Michelin-three star Arzak in San Sebastian, Spain.