Mark Medina-Rios

Mark Medina-Rios

Michelin Trained Chef living in rural Italy

Average: 0.00/5

About the Chef

Originally from London, Mark started his career working for the Michelin starred Marlon Abela Restaurant Group as a chef at Morton’s Private Club in Mayfair. At 24 years old he became the Executive Chef at Morello Bistro in Greenwich, Connecticut and later moved to the Michelin starred A Voce in New York City as an Execu...... Originally from London, Mark started his career working for the Michelin starred Marlon Abela Restaurant Group as a chef at Morton’s Private Club in Mayfair. At 24 years old he became the Executive Chef at Morello Bistro in Greenwich, Connecticut and later moved to the Michelin starred A Voce in New York City as an Executive Sous Chef. Mark went on to become a private chef in Greenwich for the Treetops Estate, and in 2013 he moved to Italy, where he opened a small restaurant on an olive farm serving locally sourced dishes that mixed the traditions of the area with his background in French and Contemporary American cuisine. In 2015, he became a private chef exclusively with his project, ViaMedina, where he organises tours, cooking and foraging classes, as well as dinners and events around rural Italy. He is also a professor at the Lorenzo di Medici Institute in Tuscania, Italy, where he teaches courses in culinary history and cooking. Read all Hide

Location

Tuscania, Province of Viterbo, Italy +100 km

Spoken Languages

English, Italiano

Cuisine type

Organic, Michelin star, Cooking class, Brunch, Gastronomic, Italian

The Chef in 7 questions & answers...


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