Before moving to Grand Cayman in 2015, Chef Marcello held the Executive Sous Chef position for RIU Hotel & Resort in the Dominican Republic. He is fluent in English, Italian and Spanish. His cuisine collects traditions from five different continents to satisfy every guest palate at each of his banqueting and catering events. Expertise in the art of pasta and pizza is especially lauded by resort guests. At The Ritz-Carlton, Grand Cayman, Marcello held different roles at the resort as Chef of Banquets in 2019 Chef de cuisine for popular Italian restaurant, Andiamo, since 2016, after spending one season as Sous Chef of both Seven and Saint June.