About Mario

Born in 1966 in Pavia, Lombardia, Italy, Mario learned about the Restaurant General Business, including cooking, languages, history and restaurant services for 4 years at the Culinary Institute Alberghiero “G. Minuto” di Manina di Massa. After graduation, he studied Italian Cuisine with taste of nouvelle cuisine at Locanda dell’ Angelo in Sarzana, under Chef Angelo Paracucchi. He then moved to Paris and acquired the skill proper to France of handling ingredients, at “Le Carpaccio”, a 2 Michelin stars restaurant in the Hotel Royal Monceau. 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. He taught Italian Cuisine as teacher at the Tsuji Culinary Institute in Osaka the following year. In 1989, he decided to move in America ‘s West Coats to extend his culinary field, and worked as Head Chef at Los Angeles celebrities’ favorite restaurant “Lido”, and “Il Forno” in Santa Monica. The original menu and restaurant concept that incorporated the taste of Californian Cuisine allowed him to even more widen his creativity.

In 1990, he came back to Japan for the opening of “Il Forno” in Roppongi, was assigned as Head Chef. He was subsequently assigned as the Vice President of Stillfoods Inc. Being engaged in the opening of 28 restaurants, 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). On the fundament of outstanding skills and traditional Italian Cuisine, the one-of-a-kind style of French touch and the borderless and cosmopolitan presentation rapidly gained popularity. In November 2005 opened his 2nd restaurant “Ristorante Luxor Marunouchi” .

Mario's international mind of freely juggling several languages together with his esthetic sense proper to Italians, all with a friendly personality, continues to build his popularity and keep him active in various fields including appearances on TV and magazines. Mario also is a consultant to Nissin Foods Inc., Panorama Hospitality K.K. and Zwilling J.A. Henckels Japan Ltd.

From August 5th, 2008 in Nishi-Azabu, Tokyo, the new Mario-produced owner restaurant “Mario i sentieri” is now open.

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