About Chef Marcello
Spanish rolls off the tongue as easily as Italian, or English, albeit with a charming international accent, for Marcello Anastasi, award-winning former Executive Chef at two (award winning) golf courses.
His culinary delight has been tantalizing palettes in Canada’s hospitality industry for over 20 years. Learning from his Italian roots, Chef Marcello’s style is based on the traditions of Grand European cooking and has used this as the foundation for his own cuisine- traditional, yet contemporary and innovative presentations. Characterized also with the use of fresh, locally grown produce, light sauces, and colorful arrangements. Chef Marcello has gained an international reputation for his imaginative pasta techniques and the development of concepts without menus.
His biggest asset is creativity, and his food philosophy is simple, “It’s all about taste!” It wasn’t long before Chef Marcello’s adopted country recognized his talent conjoined with his displays of creativity and imagination when assistant of the Culinary Team Canada and Culinary Team Ontario. In 2004 Chef Marcello, worked with celebrity Chef Michael Smith to assemble and coach ARAMARK Team Canada for the Culinary Excellence Challenge 2004, in Chicago, Illinois, USA.
Tourist Toronto and The Escoffier Society selected Chef Marcello Anastasi as regional chef to represent Toronto at the 2004 Gourmet Institute and Gourmet Magazine showcase in New York City, giving him the opportunity to work with celebrities Executive Chef such as Joan Monfaredi, Mario Batalli, Michael Smith and Sara Moulton.