Meet the brand chef of the restaurant Marco Prazzoli. Marco was born in Milan and graduated from the Istituto Professionale Carlo Porta Milano, a professional culinary institute. From the age of 15, Marco worked in the famous Milanese restaurant «Aimo e Nadia», which has 2 Michelin stars. Then Marco worked for 5 years in the restaurant «Emilia e Carlo», where he met his only chef in his entire career, Andrea Galli. Together with Andrea Galli, Marco came to Moscow in 2006.

In Moscow, Marco Prazzoli worked with famous restaurateurs Arkady Novikov (Peperoni restaurant) and Roman Rozhnikovsky (Cherry Mio). Marco was the chef at the Neskuchny Sad restaurant on Frunzenskaya Embankment, the chef of the Raikin Plaza boutique hotel, the personal chef of Konstantin Arkadyevich Raikin, and held all the events of KVN and the Raikin Higher School of Performing Arts. Now Marco is the chef of Baci e Abbracci, as well he teaches at culinary academies such as the Academia del Gusto and giving master classes.

“There are really few Italian restaurants in Russia which use real Italian ingredients. When I first came to the kitchen of “Baci e Abbracci”, I felt like I was in Disneyland: when you can cook with real Pecorino Romano, Parmigiano-Reggiano, Stracciatella, pasta of the highest quality , expensive rice of the Italian production «Acquerello»… The high quality of the ingredients, combined with the skill of the cook, is the basis of haute cuisine.

I really like «Baci e Abbracci» and I like that it’s not a big restaurant. And when there is a small restaurant, there is a cozy atmosphere, like at home. We will make haute cuisine, but we will keep the home environment,” says Marco Prazzoli.

Москва, Старомонетный переулок, 18