Chef Marco Tola - A Chef, Food Artist, and Consultant
Chef Marco was born in Sardinia, Italy. At the age of twenty-two, he began his journey in the kitchen. Unique from other chefs, Chef Marco didn't learn from any chef in Michelin-starred restaurants.
He mastered all from scratch by himself.
Like a fairytale, he was once a dishwasher and transitioned into a great chef. He didn't meet any fairy godmother. His immense skills, talent, and hard work are the foundation of his success today. He read lots of books, worked very hard, and experimented lot. For him, the sky is the limit.
"If you can't do it, never stop trying."
Chef Marco Tola
He shows his expertise on his social media channels. He has over 145K followers on Instagram. It is his platform to showcase his greatness in the industry. Take a look at these wonderful creations by Chef Marco! Truly an art! See his Instagam page here: @marco_tola_
"Every time I start working on a new dish I reflect on some key elements. Each of my dishes must be:
– Good on the plate, which respects the raw material of which it is composed,
– Beautiful, or aesthetically perfect. And here, I speak of an aesthetic that encompasses the concepts of ethics, intelligence, sustainability, quality,
– Repeatable in a limited time,
– Innovative, technical, and
– New," said Chef Marco.
Alessandra Guigoni, MARCO TOLA, THE SUPERCREATIVE CHEF FOR WHOM ONLY "THE SKY IS THE LIMIT", Food Mood Mag
Chef Marco treasure his Syosaku Santoku Knife, a handcrafted Japanese kitchen knife renowned for its versatility. Known as one of the essential tools in Japanese culinary culture, the Santoku knife combines various cutting techniques and stands as the foundation for many chef knives. Made in Japan, this high-quality, handcrafted knife is further personalized with Chef Marco's name engraved in Katakana characters, adding a unique, authentic touch to his culinary experience.
Here's Chef Marco Tola's thoughts about his knife:
"The Syosaku Japanese Multi-Purpose Chef Knife is an exceptional tool for both professional chefs and home cooks. Its Damascus ZA18 steel with 69 layers gives it an incredibly sharp and durable edge, making precise cuts effortless. The 7-inch Santoku blade is versatile enough for chopping, slicing, and dicing a variety of ingredients.
One of the standout features is the octagonal walnut handle, which not only looks elegant but offers a comfortable and secure grip. The knife is well-balanced, and the combination of aesthetics and performance makes it a joy to use in the kitchen.
Whether you’re working with vegetables, fish, or meat, this knife delivers clean, smooth cuts every time. Its craftsmanship reflects the high standards of traditional Japanese knife-making, and it’s a worthwhile investment for anyone serious about cooking. Highly recommended for those seeking a reliable, stylish, and sharp chef’s knife.
One of my favorite."
Chef Marco Tola
CHEF MARCO'S FAVORITE
Ready to use out of the box with ruthless sharpness. The core is the newly developed high carbon stainless steel ZA18 (HRC 62-63) produced in Japan, which is extremely durable. Combined with 69 layer clad Damascus construction, it gives exceptional sharpness, edge retention, durability, and ease of sharpening at the same time.
The high chromium content of the ZA18 alloy combined with the outer damascus steel realizes extreme stain & corrosion resistance. The material used for the handle is taken from center core of Walnut tree, which is water-resistant and non-slip.