Chef Marcello Aquino of Marcello Ristorante Italiano grew up in New York City and began working in the restaurant industry as a teenager. He attended the Florida Culinary Institute, managed eateries throughout New England and beyond, and eventually launched his Sarasota restaurant, which is known for its homemade pasta and authentic Italian dishes.
Q: How did you find this career path?
A: I did not start out in life wanting to be a chef. I began working in restaurants at the age of 15 but, being from the New York City area, the front of the house was what really appealed to me. I began my career as a chef when my mother bought a restaurant. She needed help and that is when I started cooking. I worked there for over 10 years.
