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Fabrizio Marino

Fabrizio Marino

The restaurant’s philosophy didn't just change Fabrizio’s cooking style; it made an impact on his personal life, too. He’s now a pescatarian, which he believes has made him a calmer, better and happier person, and his respect for the earth and its bounty has opened up his spiritual side. ‘After work I light some incense and say thanks for the day – good or bad – and to the people I work with, or read books on religion.’

In 2017, Fabrizio took on the job of head chef at Papaveri e Mare, on the western coast of Tuscany. Here he continues to cook his incredible vegetarian cuisine alongside some fantastic fish and seafood dishes.

Fabrizio’s favourite part of the job is being creative, which has led to some of the simple sounding but ingenious dishes on his menu, such as Buckwheat with milk and cheese and Butterfly salad. He takes great care over every single ingredient in a dish, and likes thinking of them as the different harmonies in a piece of music: ‘There is a sensibility in understanding nature. Everything should be inspiring on the plate.’ And after seeing some of the food Fabrizio sent out of Joia’s kitchen, you can understand why Pietro passed on the helm of head chef to such a talented young man.