According to the story, Magorabin is Torino’s ‘boogeyman’. Since 2003, it is also the destination for a creative, contemporary take on Torino’s cuisine and the place to experience a unique take on hospitality, just off its iconic Mole Antonelliana. Through its attention to detail, comfort and care, and a gourmet approach to the table, Magorabin extends the vocabulary of taste, whether it’s in one of its dishes at the restaurant or in a glass at the newly launched cocktail bar, in the nearby space where it all started many years ago.

A dynamic force in constant evolution, Magorabin has seen a recent makeover: sleek, elegant, confident and contemporary. Its design reflects the global nature of chef patron Marcello Trentini, who nonetheless remains strongly attached to Torino.

Magorabin was awarded its first Michelin star in 2013 and is one of the selected Italian restaurants of JRE Italia and Le Soste.

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The MAGO

‘My cooking is the result of a perfect synergy between my mind, my heart, and my tummy. There is thought behind it, but the common thread is pleasure’. Marcello Trentini’s favourite hashtag is #rocknroll, the rhythm he lived to for the past 30 years.

A visionary presence in the Torino culinary world since 2003, he is a self taught chef, eclectic, radical, creative, and yet very rigorous, born out of a ‘subsistence’ cuisine in the early days, to eventually land in the more sought-after gastronomy world.

As a creative force Marcello draws on his Piemontese roots but he is also a nomad, having travelled the world extensively. A daring innovator who enjoys combining flavours and techniques, he is capable of reinterpreting traditional recipes and evolving them into something more daring, ultimately offering a contemporary cuisine without frontiers, or what he calls ‘cucina contaminata’-contaminated cuisine.

Beyond Torino with Magorabin, and the recent cocktail bar Casa Mago and Fata Verde - the vegetarian concept at Torino’s Mercato Centrale-, Marcello is busy consulting, training, attending conferences and food festivals worldwide, still being able to enjoy what he is doing after so many years.

A Michelin star chef since 2013, he has been awarded “Ambassador of Italian cuisine’ by the Federazione Italiana Cuochi (Fic). He is Vice President of JRE Italia.

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