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Marco Morandini
1929 by Guillaume Galliot
Chef Marco Morandini began his career at 16 in Italy and trained at the prestigious ALMA International School of Italian Cuisine. He honed his skills at Michelin‑starred kitchens including Caprice at Four Seasons Hong Kong (three stars) under Guillaume Galliot, and Alain Ducasse’s Morpheus (two stars) in Macau.
A specialist in restaurant openings, he helped launch Il Ristorante – Niko Romito at Bulgari Hotels in Beijing and Tokyo, and served as Sous Chef at Michelin‑starred ESTRO in Hong Kong.
As Chef de Cuisine of 1929 by Guillaume Galliot in Shanghai, Marco led the restaurant to a Black Pearl One Diamond within 13 months of opening. He oversees kitchen design, menu creation, team training, and operations.
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