A passion for cooking and a continuous pursuit of excellence. Marco Faiella, one of the most renowned chefs in Capri, is the driving force behind Grotta Azzurra Gourmet, where he skillfully blends tradition and innovation in dishes that celebrate the flavors of Capri with a modern twist.
His career has taken him to prestigious restaurants and includes collaborations with some of the greatest names in Italian gastronomy. In this interview, Marco shares his journey, the influences that shaped his career, and his ever-evolving vision of cuisine, always rooted in a deep respect for authentic local flavors.
Marco, how did your passion for cooking begin?
“I started at 14, when I spent my summers alternating between school and work. My first experience was at the restaurant Palazzo a Mare, where I began by cleaning fish. Even though my hands were roughened by the work, I kept going because the head chef promised me that if I held on, he would let me work alongside him starting in August. And he kept his word. That was my great revelation: I realized that cooking would become my life.”
What have been the key milestones in your professional journey?
“After Palazzo a Mare, I worked for two years at the Grand Hotel Quisisana in Capri, a pivotal period in my career, where I had the fortune of working alongside great masters like Gualtiero Marchesi and Davide Oldani. At the end of the season, I received a certificate from Marchesi, a hugely important recognition for me. I then continued to develop my skills at other renowned Capri restaurants, such as Torre Saracena, La Pigna, Villa Verde, and Hotel San Michele. I also gained international experience in Switzerland and Australia, which allowed me to grow significantly from a professional standpoint.”
What has been the greatest lesson you’ve learned about cooking?
“Without a doubt, the most important lesson came from Gualtiero Marchesi. Watching him at work was enlightening, not just for his techniques, but for his whole approach to food. His attention to detail and his ability to innovate without ever losing respect for tradition profoundly influenced me.”
Has your idea of cuisine changed over time?
“Yes, it has changed a lot. Cuisine, like techniques, is constantly evolving. People’s tastes change, and so do technologies and innovations, which heavily influence how we cook. Today, I like to draw inspiration from different culinary traditions, experimenting with new flavor pairings and combinations. However, I always strive to maintain a strong link with tradition and with my homeland.”
If you had to describe your culinary style in three words, which would you choose?
“Patience, passion, precision. Cooking requires patience to perfect each dish, passion for what you do, and precision to achieve the best possible results.”
Can you give us a preview of the upcoming season’s menu?
“I always love combining the typical flavors of our land with new pairings. Our catering menu for the upcoming season offers various options, but some of my personal favorites include the cold seafood risotto and the cuttlefish salad with coconut or almonds. As for finger foods, alongside the traditional seafood or land cuoppo, we’ll also have tartlets with passion fruit mousse and shrimp, tartlets with a brunoise of peppers, anchovies, and capers, and tartlets with Provolone del Monaco mousse and summer truffle. But my cuisine is always evolving — there will always be room for new ideas and original flavor combinations.”
Which dish best represents your culinary philosophy?
“There isn’t just one dish that fully represents my philosophy, but definitely the cold seafood risotto. It’s a dish that combines simplicity and refinement, using the freshest local ingredients, presented with an innovative pairing of flavors.”
What do you love most about working at Grotta Azzurra Gourmet?
“I love working with fresh, high-quality ingredients, and it’s exciting that every day presents a new challenge. Grotta Azzurra Gourmet gives me the opportunity to express my creativity while honoring Caprese tradition. It’s a place where I can apply everything I’ve learned over the years and continue to grow.”
