i. Biography
Coming Up
Formal training at University Anhembi Morumbi underpins Marcelo Laskani’s work, and the school reads here as more than a line on a résumé. It set the discipline and structure that show up in his cooking: a measured approach, a steady hand, and a preference for clarity over excess. That kind of foundation tends to stay visible long after the classroom, and in Laskani’s case it carries into the way he builds plates.
Where They Are Now
At Più Pinheiros in São Paulo, the work is built in an Italian-leaning register, with composition doing the heavy lifting. Green-pasta lasagne bolognese enriched with Italian mortadella, cheese-stuffed polpettone gratin under tomato sauce, and ravioli filled with pear, chilli jam, shimeji, and gorgonzola fonduta show a kitchen that values placement, contrast, and restraint. The effect is direct: comfort foods tightened by precision, with each element held in balance rather than pushed for flourish. That same vocabulary carries across Più Restaurante in São Paulo through lulinha cacio e pepe, ravioli de pera, and pici com ragù di ossobuco. The range stays anchored in pasta, but the structure changes by ingredient, letting squid, pear, and ossobuco define the plates without breaking the compositional calm.
Signature
Marcelo Laskani’s signature dishes are lasagne bolognese, polpettone gratin, and lulinha cacio e pepe. The throughline is clear: familiar forms, handled with control, where comfort is sharpened by exacting construction.
Honors
Chef of Più Pinheiros in São Paulo is the current title framing Marcelo Laskani’s work.
Profile updated July 2026
FAQ
Asked of Marcelo
What is Marcelo Laskani's current role?
As of 2026, Marcelo Laskani is Chef.
Where did Marcelo Laskani train or study?
Marcelo Laskani trained at University Anhembi Morumbi.
