Executive Chef Mario Maggi's culinary career has spanned four continents and an equal number of decades. His body of experience has created a truly singular style.

Mario's journey began at the age of nine under the watchful eye of another accomplished Italian chef with a global résumé: his father.  His childhood days spent making gnocchi at home in Milano led to formal culinary training when he turned 13.  Shortly after high school, Mario landed at the original legendary BiCE restaurant in Milano.

Mario would return decades later to open BiCE’s first U.S. venue in New York City. Under Mario’s stewardship, BiCE New York quickly became known as one of the finest Northern Italian restaurants in America.

Along the way and thereafter, Mario has run, launched, owned and operated more than 30 restaurants in 10 countries and pioneered a number of new twists on traditional Italian cuisine.

“I believe culinary art is a form of creative expression that combines simple, quality ingredients with history, culture and tradition,” says Mario.