Chef
Cesarina Mezzoni
- Discipline
- Chef
i. Biography
Cesarina Mezzoni is associated here with Casa Marco in Vigo, Spain, where traditional à la carte cooking is built around IGP Castilla y León lamb, market fish, and regional desserts. The kitchen reads the local supply chain plainly: fish comes through Vigo’s short route to the pass, while lamb is handled with the same seriousness usually reserved for seafood in a coastal dining room.
The Path
The current body of work spans Italian restaurant ownership, San Diego kitchen leadership, and a Vigo à la carte room: Cesarina Mezzoni is partner of Cesarina Ristorante (since 2019), executive chef of Elvira (since 2023), and chef of Casa Marco.
The Work Today
Traditional range defines the Vigo kitchen rather than a seafood-only brief. At Casa Marco, Cesarina Mezzoni’s cooking includes baked loin of cod with onions and panadera potatoes, alongside regional dessert work such as fried milk dados with orange on Amaretto-flavoured natillas custard, noted by Michelin as a traditional dessert.
Career - Partner — Cesarina Ristorante, San Diego (2019–present) - Executive chef — Elvira, Ocean Beach, San Diego (2023–present) - Chef — Casa Marco, Vigo, Spain
Acclaim
Bib Gourmand recognition places this work in the value-and-craft register rather than the luxury register. Cesarina Mezzoni’s honors include Bib Gourmand for Casa Marco (2024) and Bib Gourmand status for Cesarina Ristorante.
FAQ What recognition has Cesarina Mezzoni received? Bib Gourmand for Casa Marco (2024). What is Cesarina Mezzoni known for? Traditional à la carte cooking focused on IGP Castilla y León lamb, market fish, and regional desserts.
