Chef Marco Anzani, celebrated by the New York Times as one of the pioneer founders of the New Mediterranean cuisine, introduces to Cebu coastal Mediterranean flavors on a spin. After twenty-six years in the industry, he has traveled to five continents, eighteen countries, and thirty cities.
Marco has worked with Michelin chefs, such as Alain Ducasse, Roger Verge, and Trognois; and his direction for ANZANI is a coastal spin on the new flavors of the Mediterranean using local and imported ingredients from around the world. In his profession, his craft has been mastered and his skill and technique in demand that many have asked him to consult airlines and large-scale international hotel chains. This now-turned restaurateur and visionary greatly contributes to the professionalism of the industry locally and internationally.
Kate Dychangco-Anzani, change-agent and entrepreneur, is Chef Marcos’s other half. She has a bachelor’s degree from Le Cordon Bleu in restaurant business and catering events management and a master’s degree in food and wine gastronomy.
She further spearheads lifestyle and celebratory events with Flare while maintains position as Zee Lifestyles food and entertaining editor and contributor. Most recently, she contributes to UKs Olive Philippines What’s In and Out of Cebu.
2010 had her authoring her first cookbook, GUSTO. In 2011, she came on board the team of Amazing Cebus food and travel show, Foodhunt by Kate Anzani. It aims to show Cebu like it has never been seen before, showcasing unique places of Cebus islets while featuring food produce and recipes designed by Kate. ANZANI is her baby, and together with Chef Marco Anzani, they collaborate on how they can bring culinary innovation and food presentation to a perfect balanced bite.
