Chef Francesco Di Marzio’s first professional experience at the age of 17 in Sardinia confirmed that the kitchen would become his life. After Sardinia, in 2009, he worked at the Michelin-starred Open Colonna in Rome, where he refined his skills and gained a deeper understanding of Italian cuisine. Following his time in Italy, he moved to England, joining the Greenhouse Restaurant as Chef de Partie. Within a year, together with his team, he contributed to the restaurant earning its second Michelin star. His journey then took him to the 2-Michelin-starred Amber in Hong Kong and later to the 3- Michelin-starred Benu in San Francisco, where he also worked as Chef de Partie. There, he explored the complexity of flavors and the creativity born from the meeting of different cultures. A few years later, in 2018, he returned to the Greenhouse in London, this time as Chef de Cuisine alongside Chef Arnaud Bignon, further developing his expertise in kitchen management, technique, and precision. One of the most significant turning points in his career was meeting Anne-Sophie Pic. This encounter inspired him with new levels of creativity, precision, and the art of storytelling through cuisine. He later took the lead at La Dame de Pic in Singapore, located at the renowned Raffles Hotel. Together with his team, he earned a Michelin star—a historic achievement for the hotel and an unforgettable milestone in his career. In 2023, Francesco founded Maison Rosella par Francesco Di Marzio in Port Lesney, where he continued working as Chef. Within only four months, the restaurant was awarded a Michelin star, a testament to his vision and his team’s dedication. However, for personal reasons, he had to close the restaurant after one year and two months. Still, every dish told a story—a meeting between tradition and innovation—and Francesco continues to reflect on how to make those who taste his cuisine feel part of that experience. In 2025, Chef Francesco Di Marzio began a new chapter as a Chef Instructor at Le Cordon Bleu Istanbul. His goal is to pass on to his students not only technique and precision, but also passion, respect for ingredients, creativity, and a refined love for cuisine.