Chef and owner of Maggese in San Miniato
Born in 1979 in Empoli to a mother from Apulia and a father from Livorno, Fabrizio Marino began his training in Tuscany and very soon continued with various internships, including abroad. These were years of intense work and deep dedication to cooking, which from 2008 to 2016 led him to work at Joia in Milan, the first vegetarian restaurant in Europe to earn a Michelin star, alongside master Pietro Leeman, who instilled in him for good a love and knowledge of the plant world.
His free spirit and desire to travel then led him to work in the East as well, where, alongside sustainability and respect for nature, he also developed a certain obsessiveness in the choice of materials, meaning the tableware and materials needed to hold the food.
So, despite being born in a land renowned for its meat-based gastronomic tradition, Fabrizio Marino chose to reinvent fine dining with a modern, entirely plant-based approach.
Today he is chef and owner of Maggese, a restaurant in San Miniato, where he presents a vegetarian and vegan cuisine that draws inspiration from, and continues to open up to, ever new horizons. Bringing together the exploration of the plant world and the desire to offer an inclusive, all-encompassing gastronomic experience, he pays daily tribute to taste and aesthetics, to the point of establishing his cuisine as an internationally recognised art form.
