When he was only 16 he already worked in the Piemonte restaurant. Then he worked in well-known restaurants in Switzerland, Spain and Italy, like the Il Grill – Grand Hotel Royal e Golf (1* Michelin), the L'Hotel Eden (1* Michelin), the L'Hotel Villa del Quar.
Mirko Zago thinks, that the most important thing in cooking is fresh and quality products. The dish should be light but tasty and hearty. Also, it should transmit Italian culture and atmosphere.