Marco Molaro

The Climb

Training at Istituto alberghiero Bonaldo Stringher di Udine and Università di Udine gave Marco Molaro a formal base before the kitchen took over as his real classroom. The path from study to service was methodical rather than theatrical. At I Due Buoi in Alessandria, where he served as Sous Chef from 2017–2020, he worked through the daily mechanics of a restaurant and refined a practical sense of what belongs on the plate and what does not. Marco Molaro is chef/executive chef of I Due Buoi in Olivola; do not state that the Olivola restaurant closed unless you can source it. The progression speaks to continuity, not reinvention: a chef moving forward by accumulation, not by rupture.

Today

“My idea of cuisine puts the emphasis on flavor, always sharp, never confused and, as far as possible, recognizable; hence the use of both classic cooking techniques and more innovative ones.” The line is brief, but it sets out the framework clearly. The aim is to keep flavor legible and focused, with classic and innovative methods used as tools rather than as an end in themselves. The balance matters, but the plate remains centered on clarity. “Technique must always be at the service of flavor, never the other way around.” That hierarchy defines the work. Method is held in check, so the result reads as considered rather than performed. The cooking is meant to arrive with economy and intent.

Signature

Marco's signature dishes include Paccheri Burro e Acciughe, Quaglia ripiena di salsiccia di manzo e caponata, Ostriche, and dadolata. The names themselves mirror the kitchen’s approach: direct compositions, built with care, where the ingredients remain readable while still carrying depth and texture.

In Their Words “My idea of cuisine puts the emphasis on flavor, always sharp, never confused and, as far as possible, recognizable; hence the use of both classic cooking techniques and more innovative ones.” “The training starts not only from a hotel-school education path, but above all from the individual’s will combined with their real abilities and determination.”

Recognition

"I believe that culture and a good dose of curiosity in the kitchen are fundamental." The line fits a chef whose work rests on disciplined learning and steady curiosity, with recognition coming from the ability to keep the cooking readable, exact, and grounded in purpose.