Marcello Piacentini
Born and trained in Italy, after completing his studies at Collegio Ballerini Culinary School in Seregno, Executive Sous Chef Marcello Piacentini started his culinary in the early 2000’s gaining experiences in various parts of the world. He started at the historical Milan deli shop, Peck, before taking his culinary skills around the world. After a first stop in London, United Kingdom, he held key culinary positions at the Armani Hotel & Resort in Dubai, Rustico Italian restaurant in Hamilton, Bermuda and the Hard Rock Hotel & Casino in Punta Cana, Dominican Republic. Before moving to Grand Cayman in 2015, Chef Marcello held the Executive Sous Chef position for RIU Hotel & Resort in the Dominican Republic.
He is fluent in English, Italian and Spanish. His cuisine collects traditions from five different continents to satisfy every guest palate at each of his banqueting and catering events. Expertise in the art of pasta and pizza is especially lauded by resort guests. At The Ritz-Carlton, Grand Cayman, Marcello held different roles at the resort as Chef of Banquets in 2019 Chef de cuisine for popular Italian restaurant, Andiamo, since 2016, after spending one season as Sous Chef of both Seven and Bar Jack.
He is fluent in English, Italian and Spanish. His cuisine collects traditions from five different continents to satisfy every guest palate at each of his banqueting and catering events. Expertise in the art of pasta and pizza is especially lauded by resort guests. At The Ritz-Carlton, Grand Cayman, Marcello held different roles at the resort as Chef of Banquets in 2019 Chef de cuisine for popular Italian restaurant, Andiamo, since 2016, after spending one season as Sous Chef of both Seven and Bar Jack.