Chef Marcello Florio brings a lifetime of experience - and curiosity - to Fora’s kitchen. Trained in Italy and shaped by decades in restaurants across Europe and the United States, his approach is rooted in Italian technique while embracing thoughtful, unexpected influences.
The result is a menu that feels both refined and approachable, where simplicity, precision, and creativity come together in every dish.
Marcello Florio learned to cook before he learned to drive. At 15, he entered the kitchens of Villa Santa Maria in Italy — one of the oldest culinary schools in the world. What followed was 35 years of professional kitchens across Italy, Europe, and the United States. Two languages learned on the line. A career built on adaptability, precision, and a refusal to stop being curious.
His cooking doesn't announce its influences. It absorbs them. Italian technique is the foundation — in the structure of a ragù, in the patience required to make pasta worth eating, in the understanding that simplicity is not the absence of skill but its highest expression. Everything else — the Mediterranean accents, the global touches, the unexpected combinations — arrives quietly, in service of the dish rather than the story behind it.
At Fora, that philosophy has a room and a menu worthy of it.
