Domenico Marotta’s passion for gastronomy began at a young age, growing up in his family’s restaurant. Today, he is the chef and owner of Marotta Ristorante, a culinary project in the Alto Casertano region of Campania, where the family restaurant has evolved into a renowned destination. Domenico’s curiosity and thirst for knowledge have driven him to explore new ingredients, techniques, and cultures, leading him to work in some of the world’s most prestigious kitchens.

In Italy, he honed his skills with renowned chefs such as Andrea Berton, Alfio Ghezzi, and Enrico Crippa. His journey also took him to France, where he worked in the kitchens of Alain Passard and Eric Frechon in Paris. Eager to expand his gastronomic horizons, Domenico traveled to Finland, Belgium, Asia, South America, and Japan, where he trained under Seiji Yamamoto.

Today, at Marotta Ristorante, Domenico brings together his rich experiences to create dishes that tell the story of his territory while introducing global influences. Through his cuisine, he blends tradition with innovation, offering a unique perspective on the flavors of Campania.