Chefs Under 35: Chef Marco Guccio from Zafferano Italian Restaurant and Lounge

Chef Marco Guccio in action

Marco Guccio came from a Southern Italian family but was raised in North Italy, giving him a good handle on fresh produce from both regions.

Singapore's Top Restaurants 2017/2018 House of Stars - One Star logoMarco Guccio, 34
Zafferano Italian Restaurant and Lounge

 

In this series, we meet chefs under 35 whose restaurants were awarded stars in Singapore’s Top Restaurants 2017/2018.

Chef Marco Guccio in action
Chef Marco Guccio in action

Chef Marco Guccio’s family hails from Sicily and Calabria in Southern Italy, but he was raised in Milan. During his growing up years, he was able to experience gorgeous Italian produce from North to South. He brings these sensibilities to his role as head chef at Zafferano Italian Restaurant and Lounge, a modern Italian restaurant and rooftop bar perched on the 43rd floor of Ocean Financial Centre.

Italian sardine in beccafico style with Sicilian salad
Italian sardine in beccafico style with Sicilian salad

His style of cuisine is a blend of tradition and innovation, showcasing seasonal produce with classic techniques. Dishes you can find on the a la carte, set and Chef’s menus here include signatures such as poached and pan-seared Sardinian octopus served with roasted vegetables with ‘salmoriglio’ dressing; and seasonal dishes like his cold green pea soup, where he builds layers and textures with blanched and blended peas, adds stracciatella or heart of burrata for a luscious, creamy texture, and pearls of trout roe for bursts of umami.

Mazara raw red prawns ceviche style
Mazara raw red prawns ceviche style

Chef Guccio’s training under illustrious chefs like Alberico Penati at Harry’s Bar in London prepared him well for his stints in Singapore with ilLido, Garibaldi and Alkaff Mansion, before his current position as head chef at Zafferano. He hopes to open a small restaurant one day, but for now, he is happy putting up well-loved dishes using his favourite Italian ingredients such as Marzano tomatoes, burrata, bottarga, extra virgin olive oil, fresh fish and seafood. He is also planning to liven up the Autumn menu by playing with different ways to incorporate beetroot in various dishes.

This was first published in Wine & Dine’s September 2017 issue – Singapore’s Top Restaurants, ‘Early Risers’