Barila Marco 350x350 - Barrila, Marco

Biography

Celebrity Chef / Marco Barrila / Insatiable EATS 

In 1999, Marco Barrila received his first accolades as Top 40 Chef in NYC alongside colleagues Daniel Bouloud and Marcus Samelson. Following this, he opened his first restaurant NOI winning immediate acclaim including 4.5 stars by New York Times. He was reviewed by Florence Fabricant for his incredible restaurant concept of offering Sicilian ceramics that guests would eat on and then take home to enjoy too. A few years later, Barrila discovered the astonishing world of catering as Robbins Wolffe’s celebrity chef covering countless max media and... READ MORE

Celebrity Chef / Marco Barrila / Insatiable EATS 

In 1999, Marco Barrila received his first accolades as Top 40 Chef in NYC alongside colleagues Daniel Bouloud and Marcus Samelson. Following this, he opened his first restaurant NOI winning immediate acclaim including 4.5 stars by New York Times. He was reviewed by Florence Fabricant for his incredible restaurant concept of offering Sicilian ceramics that guests would eat on and then take home to enjoy too. A few years later, Barrila discovered the astonishing world of catering as Robbins Wolffe’s celebrity chef covering countless max media and star-studded events. From there, he launched Insatiable EATS, a niche catering and event specialist company serving the Hamptons and New York’s most elite and celebrity clientele. Barrila continues to create sought after international cuisine for private clients and public events.

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What is your favorite NYC restaurant? And what is your go-to dish? Felidia NYC. I like the Tutto Manzo dish. What is your ultimate meal? I love frutti di mare with fresh cockles reminds me of my childhood and native Sicily. What three things are always in your pantry? Chocolate, saffron, and truffles. If you weren't a chef, what would you be? I am an actor. I do theater  in the off-season and have performed in Beauty & The Beast, Guys & Dolls, and Mamma Mia. If you could cook with anyone, who would that be? Lidia Bastianich, because she has pure, traditional Italian cooking methods. What’s your favorite NYCWFF memory? The Grand Tasting with a mile a half mile long serving Striped Bass Crudo with citrus emulsion, and topped with variety of organic micro-greens from our local Long Island Koppert Cress in Cutchogue.