A new way of experiencing the Gagini
Palermo, 21.01.25 – A new season of excitement, innovation and sharing opens at Palermo’s Gagini restaurant with the arrival of chef Marco Massaia, ready to bring his talent and contemporary vision to one of the most symbolic places of signature cuisine.
Born in 1987 in Turin and graduated in Law, Marco Massaia has transformed his passion for food into a life and professional journey that has led him to discover Italy’s culinary roots. Strongly attached to country cuisine and the valorisation of local raw materials, Massaia has been able to express his own unique style by combining innovation, aesthetics and conviviality.
The arrival of Marco Massaia marks an important turning point for the Gagini and for the entire gastronomic scene in Palermo. The new chef aims to create a bridge between the refinement and codes of haute cuisine and the warm and convivial attitude that characterises the philosophy of the restaurant and all the activities of Virga & Milano.
‘With Marco and a totally renewed front of house team, we want to embark on a new way of communicating our philosophy.
The customers will be the focus of a new experience that will explore new culinary languages that respect all the characteristics conveyed so far by the Gagini and above all the canons of fine-dining, which we believe is not a finished experience, but a new way of interpreting it.’
Franco Virga
The Chef – Marco Massaia
Born in 1987 in Turin, Marco holds a degree in Law but has always been deeply passionate about cooking and food as a form of expression.
From the start, he decided to follow his passions and embark on a journey into rural gastronomy, exploring the culinary history of his homeland, local raw ingredients, and the most authentic flavors.
His curiosity about food, the human stories connected to it, and his desire to grow as both a chef and a person led him to explore new horizons. Marco moved to Australia, where he devoted himself to organic farming and delved into the world of ancestral cuisine and the historical and culinary roots of that region.
After two years, he returned to Italy to refine his culinary skills with a meticulous focus on technique and execution. He worked in Milan under the late Vittorio Fusari, a pivotal mentor who helped him grow professionally in the world of fine dining.
Marco’s unrelenting thirst for knowledge and his drive to challenge himself then took him to Shanghai, where he spent about two years immersing himself in the techniques and traditions of Asian cuisine.
However, Marco soon felt a strong pull toward his roots—both human and gastronomic—and returned to Italy, settling in his hometown of Turin. There, he began a formative journey into the world of natural wine and artisanal producers, a vibrant sector in the region.
For five years, his professional path intertwined with that of the acclaimed restaurateur duo Gherra/Vergano. This collaboration garnered significant recognition in the Italian and European gastronomic scenes, earning accolades from prestigious guides such as L’Espresso, Gambero Rosso, and Identità Golose. These guides unanimously recognized him as a rising talent among Italian chefs.
In 2019, journalist Federico De Cesare Viola named Marco one of Italy’s best under-35 chefs, celebrating his talent and professionalism and giving well-deserved visibility to his career.
Marco’s journey continued at Radici Resort in Monferrato, where he spent four years further refining his techniques and sensitivity to fine dining. His approach embraced a balance of agricultural, ancestral, and realistic elements, steering clear of excessive formalities and labels. He developed a personal style where elegance and the materiality of his culinary creations always go hand in hand.