"Knowing how to cook well is not enough for me. Many top chefs cultivate their culinary passion in the preparation process that starts from the careful selection of raw materials, through to the study of intelligent cooking methods and techniques, to the meticulous presentation of each dish. Although I share all this, my passion primarily feeds on the experiences and communication I have with my clients, with whom I always seek and exciting and stimulating dialogue, the starting and ending point of all of my creations.
Therefore my cuisine is deeply creative, always ready to change, not only with the seasons, but also the mood and feelings of people around me. Following my extroverted nature I have been able to find a wonderful relationship with my audience in the great cosmopolitan city that is Tokyo, where I have been for the last twenty years, and that saw me cooking on many TV programs and at culinary events, on papers and magazines, as well as participating in the creation of many restaurants and writing books.
I have to constantly remind those who define me a "Celebrity Chef" that my world is not exclusive, but rather seeks to involve as many people as possible through my original and diverse dishes. It's in this social context that my menus find their true purpose: from the appetizer to dessert they entertain my audience on a gastronomic journey made of always new pleasures and special surprises, in a style that is artistic, original and creative, at the same time fun and fascinating."
Born in 1966 in Pavia, Lombardia, Italy, he studied Italian Cuisine with taste of nouvelle cuisine under Chef Angelo Paracucchi. In Lyon, he refined his skills under Paul Bocuse, master of French Cuisine.
In 1987, as Paul Bocuse with Angelo Paracucchi were opening restaurants in Daimaru department store in Kyoto and Shinsaibashi (Osaka), Mario came to Japan as Supervisor.
In 1990, he came back to Japan for the opening of “Il Forno” in Roppongi, was assigned as Head Chef. After he was assigned as the Executive Chef of “Il Pinolo” in Higashi-Azabu in Tokyo.
Becoming independent in December 2002, he opened in joint management his restaurant "Ristorante Luxor Shirokanedai" (Tokyo).
In 2008 opens in Nishi-Azabu, Tokyo, the new Mario-produced owner restaurant “Mario i sentieri”.
His international 
mind of freely juggling several languages together with his esthetic sense proper to Italians, all in a friendly personality, made him gain popularity and is now active in various fields including appearances on TV and magazines.
