Chef Marc Marotta

    Chef Marotta attended the California Culinary Academy, San Francisco, California. He graduated with honors in October 1996. His early training while in school included positions at California Café and The Ginger Club, Palo Alto. After finishing school he worked as a line cook at Wolfgang Pucks’ highly acclaimed Postrio, San Francisco and Claude Troisgros’, CT’s, New York. He later worked as Sous Chef at Mumford’s Unique American Cuisine, Long Branch, NJ and as Executive Chef at Piccola Italia, Ocean, NJ and Executive Chef at the Monmouth Beach Bath and Tennis Club, Monmouth Beach, NJ. Chef Marotta was also part of the opening team at Roy Yamaguchis’, Roy’s, New York; He moved to Florida five years ago and opened Ellington’s Restaurant and Jazz Bar and spent a year and a half as Executive Chef at Bella Rosa Italian Grill in Fort Myers. Together with his lovely wife and managing partner Mary Pat, they own and operate Cibo in Fort Myers. Chef Marotta’s philosophy for food is simple. “Use the highest quality and freshest seasonal ingredients available, coupled with an understanding of classical cooking techniques”. Taking this approach Chef Marotta creates dishes that reflect cuisines from around the globe focusing on Mediterranean and American influences. “I take a minimalist approach to my dishes, never using more than three or four flavors”. “I try to combine texture, flavor and visual sensations in a harmonious balance”. "The cuisine at Cibo is ionspired from my late father's home in the region of Campania and is also inspired by the region of Tuscany".