The executive chef is Enrico Marmo, born in Canelli (AT) in 1987. Passionate about cooking from an early age, thanks to the love transmitted to him by his two grandmothers, chef Marmo first attended the hotel school and then the specialisation course at the Marchesiana Alma school, an important training that gave him the chance to work first in the kitchens of Alessandro Breda’s Gellius in Oderzo (TV), and then in Cracco’s kitchens, where his meeting with Matteo Baronetto was fundamental. He was impressed by his creativity and ability to interpret cooking in a more intimate and personal way. Over the next five years he returned home, to the Enoteca di Canale d’Alba, alongside Davide Palluda, with whom he was able to build a relationship of great understanding, congenial to learning with enthusiasm and refining his vision of a cuisine anchored to a territory and with a refined and contemporary interpretation.
It was Palluda himself who advised Pina Beglia dei Balzi Rossi to hire Enrico, and it was in Liguria that the chef learned to explore a new region, with its raw materials and traditions, which for almost three years, until 2018, he managed to interpret with refinement and freshness. After a season at Contrada in the Castelmonastero Resort, in Chianti, Chef Marmo returns to his homeland with rediscovered love and a wealth of experience that now allows him to look at the Langhe with new eyes.