Marco Corallo

At 16, Marco Corallo had already fixed on the work: being a cook meant entering the trade through repetition, service, and the daily discipline of a professional kitchen. He later said he started working in restaurants to learn the trade, and that is the frame for this career—less romance than apprenticeship, built through observation, pressure, and the habits that come from showing up every day. The sous chef role at Duomo in Ragusa Ibla until 2023 put Corallo inside the operating core of service, where timing, precision, and coordination define the work as much as the food itself.

In that position, the craft is not only what gets plated, but how a kitchen holds together under load. That kind of post demands consistency and control, and it is where Corallo’s experience was formed in practice. Since 2023, Corallo has been executive chef of I Banchi in Ragusa Ibla, a move that marks a step from execution to leadership without changing the underlying logic of the trade. The progression from restaurant floor to sous chef to executive chef reads as a steady climb through responsibility, with each rung earned inside service rather than around it.

He is executive chef at I Banchi in Ragusa Ibla.

No major awards or credentials are listed.