Marcellino Verzino

Experience: 44 years

Restaurant: Marcellino’s Ristorante

Title: Executive Chef/Owner

Specialty: Italian Cuisine

Education: Self Taught

Recommendations: Nobuo at TeeterHouse

Chef Marcellino Verzino was born on his family’s farm in the Campania region of Italy and was raised in the small town of Reino, Benevento; where lush rolling hills are filled with olive groves and vineyards and everyone knows each other’s families for generations. He began cooking for his family at the young age of twelve and his roots are steeped in all facets of food and wine with a profound understanding of their origins. At age 21, he moved to Rome where he was personal Chef to world-renowned scientist and socialite Adriano Bussati Traverso. He went on to open restaurants in Calabria and Abruzzo; cooked on the island of Poros, Greece and owned trendy bistros in Rome. Moving to New York City in 1996, and opening his own restaurant granted Chef Marcellino the highly coveted “Award of Excellence” from the New York Times and “Honorary Recognition” for his outstanding contribution to the James Beard Foundation.

Today, Chef Marcellino and wife, Sima proudly present their beautiful Old Town Scottsdale Ristorante to an internationally established clientele. Chef is passionate in crafting his cuisine. With historic Italian recipes he weaves his own combinations of the finest and freshest ingredients to create signature flavors while maintaining the integrity of true Italian cuisine. From Porcini Fettuccine: handcrafted porcini infused fettuccine with chunks of fresh lobster, sautéed with shiitake mushrooms and truffle oil, to Filetto di Bisonte: Bison tenderloin with Almond Grappa reduction, mixed mushrooms and potato puree. It’s what gives Chef his edge. “It is my honor to have guests embrace and love who I am and what I create for them,” states Chef Marcellino.