Chef Marco Alban, the new executive chef of the hotel, believes that experimenting and improving is the key to his success. “The kitchen is a relentless business. It is a relentless life. You will never stop trying to change, or to move or to improve or to do something new,” he says.
Having started at an early age, Marco is considered to be exceptionally experienced and well rounded when it comes to cuisine. Born in Italy, he grew up having a remarkable taste for food and drinks. His culture inspired him to surpass expectations and standards when it comes to cooking, making him not afraid to innovate in his career.
Chef Marco started his career in 1992 as restaurateur with Kulm Hotels. Having been the best, he was given opportunities to move around five star hotels in Switzerland and Italy. He worked in iconic hotels such as Albergo Splendido and Hotel le Metropole, and was executive sous chef in the Michelin Starred restaurant at the Grand Hotel Park in Switzerland. After a journey of self discovery, in the year 2000 Chef Marco joined Four Seasons joining as Executive Chef of Four Seasons Hotel Ritz Lisbon. Thereafter he had several executive chef appointments in Europe, South America and all the way to Russia as part of the opening team at the Kempinski Nikol’skaya, before returning to Four Seasons to continue setting standards of the best quality.
Chef Marco is a true culinarian, being invited as a guest chef to many gastronomic festivals as well as featuring some of his creations in the famed Art Culinaire magazine.
“My day never starts, and it never ends. When you are a chef, you are a chef 24 hours to exceptionally impress guests with inspired culinary experiences,” comments Chef Marco, who never fails to provide a pleasant experience for his guests.