Marco Pellegrini
Co-Owner
Chef Marco Pellegrini was raised in the ancient, picturesque town of Foligno, in Umbria, the green heart of Italy. Where homemade, fresh cuisine is engraved deep in the culture. Chef Marco felt a strong emotional connection to the kitchen from a very young age, helping his mother every Sunday for family dinner.
His professional journey as a chef began at the age of 15 when he began studying culinary arts in high school. Soon after beginning his studies he accepted his first job at Coccorone in Montefalco where he learned to make homemade pasta, a skill that would later become a passion of his
One of the most important experiences of Chef Marco’s life was a line chef position at Villa Roncalli, a fine dining restaurant known as one the top 20 restaurants in Italy. It was here that Chef began to understand and perfect the art of his cuisine. Throughout the years as a chef, he learned a vast array of skills from baking homemade bread with mother yeast to butchering fresh meats and seafood at a market he co-owned with his wife Sabrina. His most notable position was Executive Chef at Castello di Reschio, near Perugia. Owned by Count Antonio Bolza, Castello di Reschio is a luxurious, 2,000-acre estate on the border of Umbria and Tuscany that offers an assortment of high-end, full service villas. Chef Marco always dreamed of being a chef in the United States and in 2013 his dream became a reality when he opened Caci North Fork restaurant on the North Fork of Long Island.
Chef Marco’s philosophy has always been to keep your ingredients fresh and simple. To pick a shining star of the dish and every ingredient added should be intentional to highlight the main ingredient. All the ingredients used in his cuisine are in season from local farms or specialty items imported directly from Italy. Chef Marco is thrilled to bring his vision and culinary skills to Osteria Umbra which will showcase a variety of traditional Umbrian dishes, handmade pastas and a breathtaking wood fired grill.
