“My constantly evolving cuisine while respecting tradition.”
Passion for cooking and a continuous quest for excellence. Marco Faiella, among Capri’s best-known chefs, is the beating heart of Grotta Azzurra Gourmet, where he skillfully combines tradition and innovation in dishes that celebrate the flavors of Capri’s territory, but with a modern twist.
His career path has touched renowned restaurants and boasts collaborations with some of the biggest names in Italian gastronomy. In this interview, Marco tells us about his story, the influences that have marked his career, and his vision of cuisine that is constantly evolving, but always oriented toward respect for the authentic flavors of the land.
Marco, how did your passion for cooking come about?
“I started at age 14, when I alternated between school and work during the summer months. My first experience was at the Palazzo a Mare restaurant, where I started cleaning fish. Despite my hands being ruined by so much work, I went ahead because the first chef promised me that if I stuck it out, he would have me work alongside him from August onward. So it was. That was my big revelation: I realized that cooking would become my life.”
What have been the major milestones in your professional journey?
“After Palazzo a Mare, I worked for two years at the Grand Hotel Quisisana in Capri, a decisive period in my career, when I had the good fortune to be alongside great masters such as Gualtiero Marchesi and Davide Oldani. At the end of the season, I received a certificate from Marchesi, which was a fundamental recognition. Then, I continued my training in other Capri restaurants such as Torre Saracena, La Pigna, Villa Verde and the Hotel San Michele. I also had experiences abroad, in Switzerland and Australia, which allowed me to grow a lot professionally.”
What was the biggest cooking lesson you learned?
“Definitely the most important lesson I received from Gualtiero Marchesi. Watching him at work was enlightening, not only for the techniques, but also for his approach to food. His attention to detail and his ability to innovate without ever losing respect for tradition are things that have made a deep impression on me.”
Has your idea of cooking changed over time?
“Yes, it has changed a lot. Cooking, as well as techniques, is constantly evolving. People’s tastes change, but technologies and innovations also greatly influence the way people cook. Today I like to take my cues from different culinary traditions, experimenting with new flavor combinations and combinations. But in spite of this, I always try to maintain a connection with tradition and my local area.”
If you had to describe your culinary style in three words, which ones 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 some previews of next season’s menu?
“I always like to combine the typical flavors of our area with new combinations. Our catering menu for the upcoming season offers several options, but among those I particularly love are the cold seafood risotto and the cuttlefish salad with coconut or almonds. Then, as far as finger food is concerned, alongside the traditional sea or land cuoppo, there are also tartlets with passion fruit and shrimp mousse, tartlets with Brunoise of peppers, anchovies and capers, and those with Provolone del Monaco and Summer Truffle mousse. But my cooking is constantly evolving; there will always be room for new ideas and for combining new flavors in original ways.”
What is the dish that best represents your culinary philosophy?
“There is no one dish that completely represents my philosophy, but definitely the cold seafood risotto. It is a dish that combines simplicity and sophistication, making use of the freshest ingredients from our area, but with a presentation and combination of flavors that make it innovative.”
What do you like best about working in the Blue Grotto Gourmet kitchen?
“I enjoy being able to work with fresh, quality ingredients, and it is also inspiring that there is a new challenge to face every day. The kitchen of Grotta Azzurra Gourmet gives me the opportunity to express my creativity, but also to respect the Capri tradition. It’s a place where I can put into practice everything I’ve learned over many years of experience, and continue to grow.”
