Bringing with him a considerable amount of culinary experience and enthusiasm, Chef Marco Manocchio takes on the role of Chef de Cuisine at Mandarin Oriental, Singapore’s award-winning Italian restaurant, Dolce Vita.

During Chef Manocchio’s career that spans over a decade, he has garnered experience in both local and overseas dining establishments. He started working in Italy, where he was Chef de Partie at Villa Treville, Positano, followed by Sol Melia Hotel, Rome. He subsequently moved on to Marriot Hotels, Pasticceria Dolcemente, and then Intercontinental De la Ville in Rome. 

A highly motivated individual, Chef Manocchio then decided to broaden his horizons beyond Italy and took a leap of faith to move to Paris, where he took on the role of Sous Chef at Hotel Lotti. After a three-year stint, Chef Manocchio’s sense of adventure brought him to Australia where he served as Sous Chef at an Italian restaurant, Fiasco located at Coffs Harbour.

Prior to coming on board to Mandarin Oriental, Singapore, Chef Manocchio worked at the famed L’Atelier De Joel Robuchon in Singapore as Junior Sous Chef. He was in charge of coordinating and supervising the team to ensure that kitchen operations ran smoothly. 

Chef Manocchio is passionate about Taekwondo, besides cooking, and enjoys beach volleyball, football and surfing in his free time.