Marco Giugliano

Chef Marco Giugliano is a native of Naples, Italy. His training began at the Instituto Alberghiero Maria Montessori in Somma Vesuviana. His life in restaurants began at age 15, when he began working in his family’s restaurant, Nemo. Later, he trained with some of the best chefs on Italy’s Amalfi Coast and in Mykonos, Greece. In those early days, Giugliano’s...

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Chef Marco Giugliano is a native of Naples, Italy. His training began at the Instituto Alberghiero Maria Montessori in Somma Vesuviana. His life in restaurants began at age 15, when he began working in his family’s restaurant, Nemo. Later, he trained with some of the best chefs on Italy’s Amalfi Coast and in Mykonos, Greece. In those early days, Giugliano’s passion for food and restaurants began to grow.

Giugliano has served as executive chef in several Michelin-starred restaurants internationally, including Quattro Passi in London’s Mayfair District and Taverna Estia in Brusciano, Italy. He also served as executive chef at Strega Restaurant in Bradford, Connecticut, where he was awarded two “Forks” by the Italian wine and food magazine, Gambero Rosso.

Chef Giugliano’s pride in his work comes from his Neapolitan roots. His perspective comes from working with the freshest ingredients and using them in traditional recipes, as well as learning about new ingredients and incorporating them into his style of cooking.

Giugliano was once interviewed by journalist Alessandro Fiore of Il Corriere Della Sera newspaper in Italy. In the interview, Fiore was effusive about Giugliano’s cooking, saying it was some of the best he has ever tasted. Giugliano attributes his success to hard work, his team’s hard work, his family, and forever friendships that he carries in his heart.

At dōma, chef Giugliano will continue his dedication to traditional and modern Italian cooking, melding both into a brand new style at the Wynwood restaurant.

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