Born in Alzano Lombardo in 1990, Marco Stagi earned his first Michelin star at Bolle Restaurant in 2022, reconfirmed in 2023. Today, he leads Metodo in Marne (2024), where his cuisine blends rigor, clarity, and emotional resonance.
Marco Stagi was born on December 14, 1990, in Alzano Lombardo, Bergamo province. His passion for cooking began with memories shared with his grandmother and grew stronger after graduating from the Hospitality Institute in San Pellegrino Terme in 2008. His early career started at Osteria della Brughiera, followed by formative experiences at La Piola and Piazza Duomo in Alba with Enrico Crippa, as well as abroad at Hof van Cleve in Belgium with Peter Goossens. Returning to Italy, he worked alongside Giancarlo Perbellini at Casa Perbellini in Verona.
In 2020, he returned to his homeland as executive chef of Bolle Restaurant (Lallio), where he was awarded his first Michelin star in 2022 and reconfirmed it in 2023. However, in early 2024, he left Bolle Restaurant, stating that his personal project of growth was no longer aligned with the vision of the ownership.
In March 2024, Stagi launched Metodo, a restaurant located in Marne, a small village of about 500 inhabitants in the Bergamo area, created together with Giorgia Ferrari. Metodo embodies Marco’s philosophy: a cuisine of precision, never improvised, where each ingredient is carefully chosen and every dish communicates a clear message.
Metodo’s cuisine is expressed through geometry, synthesis, and aesthetic rigor. The tasting menu — The Colors of Taste — changes seasonally, following the rhythm of the land and daily inspiration. Among his signature creations are Lettuce marinated with egg yolk and beurre blanc, and Risotto al pomo d’oro, a nostalgic homage to his grandmother and to the tomato in all its nuances. Other highlights include Seared amberjack with grapefruit and pink pepper, Asparagus with olive oil, and bold desserts such as Panna cotta with spring onion, shells, and lime.
Marco and Giorgia personally cultivate a local vegetable garden and forage wild herbs in the surrounding area. They have also developed a project of diffused hospitality with two B&Bs — including one in a medieval tower — that complete the immersive and slow-living experience of Metodo.
