Marco Renzetti

The Path

Early in his career, Marco worked as chef at Pettirosso in São Paulo, an early chapter that helped define his trajectory. That period sits at the start of a path shaped by technical growth and a sharpening point of view. Today, Marco is chef of Fame Osteria and chef of Nino Cucina, roles that place him in the present while leaving room for the earlier work to remain part of how he cooks.

The Work Today

Marco’s approach today is built on attentiveness: to place, to conversation, and to the changing energy of the world around him. Rather than treating cooking as fixed, he approaches it as a living practice that asks for responsiveness and presence. That orientation keeps his work moving without losing control, and clear without becoming rigid.

Signature

Marco's signature dishes include carbonara. In his hands, it sits at the point where familiarity meets exacting craft: a recognizable dish, carried by the attention and care that define his broader approach.

In Their Words “For me, it is so important to have this cultural permeation that reflects what is happening in the world today.” “As a modern cook, I need to be in the moment.” Taken together, those lines describe a cook who keeps the kitchen in conversation with the present. Awareness, adaptability, and personal commitment are not separate ideas in Marco’s work; they operate together.

Acclaim

Marco's honors include Primeira estrela Michelin and Chef do Ano (Comer & Beber). These recognitions sit alongside the work already visible in his career: early experience, a contemporary sensibility, and a level of seriousness that has drawn notice.