Marco Torri
London,United Kingdom
Summary
Experienced Italian Head Chef with over 30 years in London’s leading kitchens, including Michelin-starred restaurants. Strong background in team leadership, menu development, and maintaining high standards in fast-paced environments. Proven ability to build and retain teams in a challenging staffing market, while consistently delivering quality, consistency, and customer-focused dining experiences. Skilled in kitchen operations, cost control, and HACCP compliance, with a hands-on and practical approach to leadership.
Overview
35
35
years of professional experience
Work history
Head Chef Italian kitchen
Novikov Restaurant
London
2012.09 - 2026.03
- Lead the Italian kitchen in a high-profile, luxury restaurant.
- Implement and maintain strict HACCP procedures and food safety compliance.
- Build a strong team culture by motivating staff, setting clear standards, and leading by example.
- Mentor junior and senior chefs, supporting their development and progression.
- Oversee all kitchen operations, including staffing, training, and performance management.
- Drive menu development focused on seasonal Italian and Mediterranean with focus on consistency and flavours.
- Adapt menus and dishes to meet customer preferences and dietary requirements across a diverse clientele.
- Manage budgets, food costs, and supplier relationships to ensure efficiency.
- Work closely with senior management on operational planning and business performance.
Chef Proprietor
Ristorante Semplice
London
2007.03 - 2012.07
- Founded and led a Michelin-starred restaurant, responsible for both culinary and business direction.
- Achieved a Michelin star within 18 months, reflecting strong consistency and quality.
- Built and developed a dedicated team, creating a positive and professional working environment.
- Motivated staff to consistently deliver high standards under pressure.
- Defined concept, brand identity, and menu development.
- Managed full P&L, including cost controls.
- Implemented HACCP systems and ensured full compliance with food safety regulations.
Headchef
Greyhound at Battersea
London
2006.03 - 2007.02
- Led and organised the kitchen team.
- Improved food quality and consistency across the menu through better organisation and kitchen standards.
- Delivered improvements in teamwork, communication, and service standards.
Sous chef
Locanda Locatelli
London
2004.06 - 2006.03
- Worked alongside Giorgio Locatelli in a Michelin-starred kitchen.
- Supervised sections and supported team coordination daily.
- Helped train and guide junior chefs, maintaining a positive and focused kitchen environment.
- Contributed to maintaining high standards of discipline and teamwork.
Head Chef
Teca Restaurant
London
1998.06 - 2004.05
- Built and led a stable kitchen team over several years.
- Created a structure in a working environment.
- Managed kitchen operations and daily service.
- Responsible for menu development and ongoing updates.
- Controlled costs, ordering, and supplier relationships.
- Encouraged consistency, accountability, and teamwork in daily operations.
Senior Sous Chef
Halkin Hotel
London
1995.11 - 1998.05
- Supported the Head Chef in leading a Michelin-starred kitchen taking responsibility for day-to-day operations.
- Played a key role in maintaining Michelin standards through close supervision of service and preparation.
- Acted as a link between senior management and the kitchen team, ensuring clear communication and consistency.
- Supervised and developed junior chefs, maintaining discipline, organisation, and high performance.
Commis – Chef de Partie
Lucas Carton
Paris
1994.01 - 1995.10
- Trained under 3 Michelin Stars Chef Alain Senderens.
- Learned the importance of discipline, teamwork, and high standards in a top-level kitchen.
Chef de Partie
Halkin Hotel
London
1992.10 - 1994.01
- Worked during consultancy from Gualtiero Marchesi (3 star Michelin Italy).
- Built strong foundations in kitchen organisation and standards.
Commis
Savoy Hotel
London
1991.10 - 1992.10
- Began career under Anton Edelmann.
- Learned core culinary skills, discipline, and professional kitchen standards.
- Gained early exposure to structured hygiene and food safety practices.
Education
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EL BULLI
Rosas, Barcelona 1 1998 - 1 1998
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Italian Trade Centre
London 1 1997 - 1 1997
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Catering and Administration School
Gardone Riviera, Italy 1 1986 - 1 1991
Level4 - HACCP
Food Alert
London 08/2014 -
Skills
- Strong leadership in building and retaining teams in a challenging London hospitality market
- Experience managing staffing shortages, turnover, and multicultural brigades
- Proven ability to train, mentor, and develop chefs at all levels
- Michelin-level standards with a consistent focus on quality and detail
- Solid understanding of HACCP, food safety, and kitchen compliance
- Effective communication across kitchen, front-of-house, and senior management
- Resilient and adaptable in high-pressure, fast-paced environments
LANGUAGES
Italian: Mother tongue
English: Fluent
French: Fluent
Spanish: Fluent
Timeline
Head Chef Italian kitchen
Novikov Restaurant
2012.09 - 2026.03
Chef Proprietor
Ristorante Semplice
2007.03 - 2012.07
Headchef
Greyhound at Battersea
2006.03 - 2007.02
Sous chef
Locanda Locatelli
2004.06 - 2006.03
Head Chef
Teca Restaurant
1998.06 - 2004.05
Senior Sous Chef
Halkin Hotel
1995.11 - 1998.05
Commis – Chef de Partie
Lucas Carton
1994.01 - 1995.10
Chef de Partie
Halkin Hotel
1992.10 - 1994.01
Commis
Savoy Hotel
1991.10 - 1992.10
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EL BULLI
1 1998 - 1 1998
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Italian Trade Centre
1 1997 - 1 1997
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Catering and Administration School
1 1986 - 1 1991
Level4 - HACCP
Food Alert
08/2014 -