Mircko Zago — Chef-provocateur who is very proud of this title. What makes Mircko Zago different to others is he searches for the boundaries of possibility. Italy’s good half were watching a cooking show where he cooked pasta dough with cocoa sauce with artichokes and duck meat and ran strawberry vinaigrette through marinated scallops in vanilla.
Mircko was born on March 22, 1971 in northern Italy, in the small town Valle d’Aosta. Mircko has roots in differant parts of Europe — his grandparents came from Veneto, Sicily and East Germany. At the age of 16 in the restaurant Piemonte he began to learn culinary skills and worked in the most famous restaurants in the world: Grand Hotel Royal e Golf (1* Michelin), L'Hotel Eden (1* Michelin), L'Hotel Villa del Quar. Since 2001 he guiding the Restaurant Syr in Moscow.
Mircko Zago kitchen philosophy is simple: the products must be fresh and quality — because only good products can turn out gourmet meals. The kitchen should be light, low-fat, but highly nutritious. The main thing — is to create a pleasant atmosphere and tasteful dishes to transmit the culture of Italy. ‘’An Italian who cooks in the world beyond Italy, is always a cultural ambassador. Even not working in a ‘’typically Italian’’ restaurant, I transmit to my co-workers and to our clients, some notions. I have the opportunity to expose the history that is behind a recipe, the cultural habits of a region, in general our ‘’know how’’, — says Mircko.