‘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 is an eclectic, radical, creative chef - and yet very rigorous. Born out of a ‘subsistence’ cuisine in the early days, to eventually land in the more sought-after gastronomy world, 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 Magorabin, the nearby 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.