To describe him as merely ‘organic’ or ‘Italian’ leaves you with no sense of who Marco
Porceddu really is. As a chef, author, restaurateur, teacher, sommelier, artist, and visionary,
Porceddu possesses passion not often seen. His love of art is demonstrated in his stunning plating
techniques and savored in his dishes that showcase the diversity and freshness of ingredients.
With this in mind, it comes as no wonder that The ONE Group, leaders in hospitality, snatched
him up to be the Executive Chef at their first-ever Italian restaurant, Asellina. Located at the new
Gansevoort Park Hotel, Porceddu is developing and executing the Asellina menu, but is also
spearheading the food and beverage program for the hotel, conceptualizing a casual bites menu
for Plunge, the rooftop pool and bar, as well as handling room service and private events.
Porceddu hails from Sardinia, Italy, an island steeped with a rich culinary history. This
Mediterranean Isle has only known organic, instilling in Porceddu a great appreciation and
understanding of food’s natural essence. With a family-owned restaurant business, his fervor for
food was ignited early on as a child. While attending school he worked in the family restaurant,
learning the business from his father, and cultivating his culinary finesse from his mother.
While in Europe, Porceddu worked at five-star resorts, yet set his sights on the United States—
Las Vegas to be exact. There, restaurateur Franco Nuschese hired him for two of his restaurants
at the MGM Grand Hotel and Casino. After spending several years with Nuschese, Porceddu was
hand-picked by gaming mogul Steve Wynn to create the award winning ‘Francesco,’ named for
Wynn’s then recently-departed friend, Frank Sinatra. While serving as Executive Chef at
Francesco, Porceddu was invited by the James Beard Foundation to participate at the St.
Valentine’s “Best Hotel Chefs in America” dinner. Taking on the nickname “the chef’s chef,”
even Wolfgang Puck touted Porceddu’s talents to national food writer Max Jacobson when asked
where he likes to dine other than at his own restaurants.
Porceddu spent eight years with Wynn before leaving to open his own award-winning restaurant
Bella Luna, also in Las Vegas. While running his own restaurant, Porceddu also expanded into
the consulting field and began Clearpoint Restaurant Solutions. With Clearpoint, Porceddu’s
clients have included Fortune 500 companies to trendy boutique style restaurants in the U.S. and
Mexico. Further credits include having been an Executive Chef for The Morgan Group.
Marco’s desire to spread his zeal for both food and wine led him to become a regular food and
wine contributor for KVVU-TV, a Fox affiliate in Las Vegas. He also recently launched his own
iPhone cooking app, ‘iEats,’ bringing his recipes, techniques and tips to the masses.