Marco Antonio FerreiraCommunity profile

Marco Antonio Ferreira was born on August 19, 1992, in Los Angeles, USA.

In 2010, he graduated from the Le Cordon Bleu culinary school. Chef Ferreira considers himself a proponent of modern Mexican cuisine.

After graduating, Marco worked in several Hollywood restaurants, including Spago, Wolfgang Puck, The Church Key, Odys + Penelope, and Sycamore Key.

After moving to Russia, he worked as a chef in projects such as Rick's Bar & Bistro (Ostozhenka Street, 30, building 1) and Calicano (Bolshaya Patriarkhskaya Street, 4).

Recently, Marco has taken on the role of head chef at the Sangre Fresca restaurant, a joint project by Glen Ballis and the El Copitas Bar team.

Ferreira's core principles in his work are the harmonious combination of different cultures and a respect for the natural flavors of ingredients.

Marco is passionate about sports cars and reading.