Marco Ambrosino, a chef originally from Procida, proposes a contemporary cuisine, oriented towards ethical values, attentive to food quality, respect for the environment and fair production processes. His previous experiences (including those at Melograno in Ischia with chef Libera Iovine and at Noma in Copenhagen) have enabled him to create a balanced combination of traditional Campanian cuisine and experimental, avant-garde cuisine. He teaches cooking at the Food Genius Academy in Milan and collaborates with the Advanced Course in Italian Cuisine at ALMA International School of Italian Cuisine. In 2019, he founded the Associazione Collettivo Mediterraneo, which aims to tell and promote the multiculturalism, biodiversity and experiences of the gastronomic traditions of the Mediterranean basin.