Now head honcho at Marché Artisans, Mario Paladin is an epicurean through and through!
It was in southern Italy that Mario first discovered truly top-notch cooking: a feast of broiled pheasant, langoustine, fish, fresh pasta, braised meat, and charcuterie. "That was the night I decided to become a chef. I was fourteen, " he recalls. Over the years, a passion for business followed, with the art of entertaining firmly part of his DNA. Today, Mario sees Marché Artisans as the next logical step on a journey his mother set him off on. "At home, we'd cook with the best possible ingredients. My career has been the natural continuation of this policy," he says.