Marco Pasi

Where They Are Now

In Milan, the kitchen rhythm under Marco Pasi is built around tradition as method, not as decoration. As Executive Chef, he works from a cutlet that is meant to read cleanly at first glance and land with the same clarity in the final bite. The point is not novelty; it is control, consistency, and a refusal to blur the dish’s basic shape. The breading step stays direct. Pasi describes it plainly: “Once it has been beaten, it is coated in breadcrumbs.” The sequence is the craft. Nothing in that line suggests haste or embellishment; it is a process shaped by repetition and by knowing exactly how far to take the meat before the rest of the build begins. The finish follows the same logic. Pasi adds butter not to complicate the cutlet, but to manage texture, appearance, and flavor in one move: “We add a knob of butter because butter helps make the breading crisp, gives a clearly visible color on the plate, and also a good flavor.” In that framing, crispness and color are not effects for their own sake. They are the direct result of disciplined handling. His measure of the dish stays tied to tradition and scale. The cutlet should not be overworked or oversized, should not push beyond the plate, and should keep the bone. That standard gives the kitchen its boundaries. In Pasi’s hands, the discipline is in stopping at the point where the form still reads clearly and the plate still holds together.

In Their Words “We make the cutlet in a traditional way, not too beaten, not too large, so it should not stick out of the plate and above all it should have the bone.” “We add a knob of butter because butter helps make the breading crisp, gives a clearly visible color on the plate, and also a good flavor.”

Career - Executive Chef, Boeucc, Milan, Italy

FAQ What is Marco Pasi's current role? Marco Pasi is Executive Chef at Boeucc in Milan, Italy. Where is Boeucc based? Milan, Italy.