As a native Italian and raised by first generation Italian parents, Chef Saverio Marci’s passion for Italian culture and cuisine were nurtured from a very young age. Saverio’s first years in the kitchen were spent training in various trattorias in Tuscany, Italy which has immensely influenced and shaped his culinary journey.
With an interest in culinary arts and science, Saverio began his professional studies in the United States at Virginia’s Averett University, where he graduated with an Honors Bachelor of Science Degree, specializing in food and nutrition. His culinary voyage led him north soon after, and he enrolled in the Culinary Management Program at George Brown College in Toronto, Ontario. His science foundation combined with his enthusiasm for Italian gastronomy, proved to be a powerful force in the kitchen.