Marco Furlan has been named the new head chef at DiVino Group’s Spasso Restaurant in Tsim Sha Tsui East. The talented Chef Furlan arrived in Hong Kong in 2004 with an impressive resume having worked at a selection of Michelin star restaurants in Milan and Vicenza. As the new head chef at Spasso, Marco is responsible for the culinary direction at the critically acclaimed eatery, launching seasonal and celebratory menus, Chef Furlan presents daily specials which unveil his passion and culinary creativity with fine seasonal products.
Given his years of experience in Hong Kong, Furlan understands his diners and brings much insight to his team at Spasso, engaging guests with new dishes and culinary experiences keeping the popular cuisine relevant and on trend whilst maintaining its authenticity. With his wisdom in the F&B industry, this highly motivated chef’s vision is to create a tight knit team, which works together as a family. His motto is to “Find a mix of healthy cooking without compromising on the original taste, reaching a balance.” As he loves to spend time researching special and unusual produce, he creates fantastic recipes. The lightness and refinement of the cuisine leaves diners both delighted and surprised.
“I am excited to be at Spasso and serve a whole mix of international diners both who reside in Hong Kong, regular business travelers and tourist from all corners of the world. Hong Kong is an eclectic mix of sophisticated diners who have impeccable taste for food, I am so happy to serve them at this beautiful restaurant on the iconic Victoria Harbour.”
Having obtained a variety of professional qualifications in Italy, the talented chef worked in a variety of Italy’s Michelin restaurants and hotels, including the “Il Pestello” in Vicneza near Venice. In Hong Kong, Furlan worked with some well-known restaurants such as “The Pier” and “Assaggio” in Wanchai, which part of the Mira Dining Group, received many accolades during Furlan’s reign, and listed in the Michelin Guide Hong Kong Macau in 2013.
During his years in Hong Kong, Marco Furlan collaborated with recognized Michelin starred chef’s such as Mariangela Susigan, from the Gardenia Restaurant in the province of Turin, where the team focused to express the most authentic and local cooking; yet allow for the original creative imagination to shape the cuisine. Resulting in a blend of traditional taste that has bee been refined by the technical evolution.
Another beautiful experience was with acclaimed chef Stefano Masanti where Furlan manned the “il Cantinone” restaurant inside the Hotel Alpina, a 1 Michelin star since 2008. He acquired many skills along side Chef Masanti, who apart from being known for his culinary prowess has an infectious smile, a sharp wit, and strong work ethic.