Marco Garfagnini
Only the opening of Four Seasons Hotel des Bergues Geneva succeeded in tempting Marco Garfagnini away from his Michelin-star restaurant, Ninan, in his native Tuscany. Garfagnini was recruited for the position of Executive Chef by the Hotel’s General Manager, Jose Silva, who visited Italy seeking the right man for the job.
His Brittany lobster risotto is a must for any visitor to the city; using a half lobster and specially aged Carnaroli rice. His creative pastas use egg-yolks in place of water “to make the pasta pliable and flavoursome and give it a deep golden tone that makes you hungry just looking at it.”
When not in the kitchen, Garfagnini loves the blues and plays guitar and harmonica, writing songs for himself and with friends. “I write Italian-style songs, but sing them in English,” he says. Now with three children, he’s passed on his love to the next generation: “I’ve bought them Stratocasters, drums and harmonicas so far,” he says. “I’d love for them all to become musicians.”
