Raised in Seattle, Mario’s initial career path had him studying the golden age of Spanish theater at Rutgers University. Soon after graduating he took his first bit of culinary training at Le Cordon Bleu in London, from which he...
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Raised in Seattle, Mario’s initial career path had him studying the golden age of Spanish theater at Rutgers University. Soon after graduating he took his first bit of culinary training at Le Cordon Bleu in London, from which he withdrew almost immediately due to a “lack of interest.” An apprenticeship with London’s legendary chef Marco Pierre White and three years of intense culinary training in the Northern Italian Village of Borgo Capanne (population 200), gave him the essential skills and knowledge to return to his native U.S., anxious to bring change to the checkered-tablecloth Italian restaurant establishment. Mario operates seven restaurants, has authored five cookbooks and has created a signature line of cookware and kitchen products.
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