At 23, he embraced the opportunity to join the kitchen at Il Melograno in Ischia, a pivotal experience that defined his vocation and introduced him to the richness of fine dining as a fusion of culture, philosophy, history, and craft. After five formative years, Marco continued his growth in several internationally acclaimed kitchens, with a defining period in Copenhagen where he discovered the freedom and creativity possible in contemporary cuisine.

Returning to Italy in 2014, he shaped his own culinary identity at 28 Posti in Milan, grounding his cuisine in anthropological thinking and the cultural fluidity of Mediterranean port cities. In 2023, he began a new chapter in Naples with Sustanza, where he now brings together tradition, research, and personal storytelling—sketching menus by hand and celebrating the ever-evolving multicultural soul of the Mediterranean.