Marco Sacco is an internationally acclaimed chef celebrated for his ability to bring innovation in Italian cuisine. As the chef and owner of Piccolo Lago in Fondotoce, Sacco has led the restaurant to earn two Michelin stars, making it a must-visit destination for gastronomy enthusiasts. His cuisine, characterized by the creative use of local ingredients, celebrates Italian flavors and techniques with a modern twist.
The Biography
Marco Sacco was born in 1965 in Verbania, Piedmont. Growing up in a family with a strong culinary tradition, he developed a passion for cooking from a young age. In his early twenties, he worked in prestigious French restaurants alongside renowned chefs such as Roger Vergé and the Rimbault brothers. These experiences allowed him to acquire new techniques and taste sensations, inspiring innovative dishes.
In 1983, Sacco began working at Piccolo Lago, a restaurant founded by his parents. Located on the shores of Lake Mergozzo, the restaurant provided a picturesque and enchanting setting. Marco quickly took on the role of chef, bringing innovative ideas to the restaurant's cuisine. His culinary philosophy focuses on using fresh, local ingredients and creatively reinterpreting traditional Piedmontese dishes. Sacco earned the nickname "freshwater chef" for his dedication to showcasing the local fish heritage and the surrounding microcosm.
Thanks to his dedication and talent, Piccolo Lago received its first Michelin star in 2004, followed by a second in 2007. The restaurant became even more modern and contemporary, featuring a stainless steel open kitchen and a dining room offering breathtaking views of Lake Mergozzo.
In 2014, Marco Sacco took on the role of Culinary Artistic Director for a major group, tasked with elevating the cuisine at the Isola restaurants in Hong Kong and Shanghai to new heights of excellence. He is also the president of Chic, Charming Italian Chef, and since June 2016, a member of the Ambasciatori del Gusto association. His mission in the kitchen has always been to invest in and train new talents ready to become the great chefs of tomorrow.
Marco Sacco is also a strong advocate for sustainability. He has implemented sustainable practices in his restaurant, using local and seasonal products, and collaborating with regional farmers and producers to ensure the freshness and quality of ingredients. In his dishes, he highlights the natural flavors of the ingredients and prepares them with environmentally respectful techniques.
