Playing on most of her Brazilian childhood mixed with the Italian ancestry, her imagination was spoiled yet projected into the future. Composing great food directed with unique ingredients while drawing upon the most substantial and enrichening experiences life could have offered her…
This is Marcella…

Marcella Ghirelli

The visual and intellectual combined with sensorial and tactile share strong and enchanting values true to Marcella’s heritage in an all-inclusive background enlightened by constant trips abroad. This is the nurtured history that guided her to success, elegance and balance comprehensively in terms of vision and taste. “Anche l’occhio vuole la sua parte”

This eminent chef instantly seduces her clientele with a virtuosic knowledge of the products that she creates combined with her striking sensibility when the result is nothing but stirring.

Her background and experience merges boundless cultures that are credited with developing the awareness of Marcella, through the music, cinema and design straight into all the dishes she envisions and produces creatively. “A tavola non si invecchia.”

Influenced by a vast environment, having graduated in Audio-Visual communications and then Cinema, her exploration of the world ultimately guided her to pursue culinary arts. Cooking under chefs like Carla Pernambuco (Brazilian/Asian gastronomy), Andre Mifano (Italian cuisine), Tadashi Shiraishi (Japanese/Brazilian cookery) and Alex Atala (Adapting French/Italian culinary techniques to Brazilian ingredients), Marcella has been accumulating unparalleled experience in internationally acclaimed restaurants such as Carlota, Vito, UN Restaurant & D.O.M. (2 Michelin stars)

On top of la cuisine virtuosity, Marcella has also facilitated the Jameson Irish Whisky food-truck tour and G11 chefs event (Basque Culinary Center), further adding to her already dynamic portfolio by managing the hot kitchen team, assisting the Chef in creating new menus (Michelin Guide - 2017 & Eater Magazine – Sao Paulo Hottest New Restaurants), providing consultancy for various restaurants and, last but not least, being actively involved as a production chef for TV shows.

Along with great experience comes greater invitations, Vitor Sobral is an addition to the notable list, incorporating Portuguese modern cuisine, of Marcella’s expertise. She has since progressed with a recurrent & imposing growth by immersing herself into newer techniques, thorough research and continuous itinerant in order to bring newer rhythms to her culinary arts. “Meglio un uovo oggi che una gallina domani.”

Dominique Crenn, Nancy Silverton & Helena Rizzo are among the muses cited that catalyze Marcella’s ideology about gastronomy & restaurateur endeavors. She mixes both the classic with modern cuisine, incorporating segments of her eclectic experience and the enthusiasm to unremittingly learn supporting sustainability and the environment. “Il miglior condimento del cibo è la fame.”

“Mangiare per vivere e non vivere per mangiare.” Never lost in translation, Marcella brings different countries and cultures to every single delicate dish adding just enough extra depth to her clients’ experience to set itself apart. Her refined touch is enlivened by strong presentations straight out of the kitchen onto the plate. If Kubrick serves as inspiration to her, then Eat, Enjoy & Eyes wide shut is a provocative gastronomic approach indulging all senses. Be forever, beyond senses.

If food were politics, Marcella would be the president. If food was a modern movement, she would be its leader. While contemporary politics could have a tendency to divide, gastronomy has the gift of bringing people together. Marcella is able to inspire more women to perform what she does with brilliance than most of us have witnessed throughout our lives in our heritage. Unapologetically conspicuous in the culinary art, she charismatically dresses signature plates with astounding diversity, subliminal flavors, emotional drive, exotic forms and creative evolutionary experiments comprehensively challenging the condimental relationship between Sweet, Sour, Salty, Bitter and Umami. “L’uomo è ciò che mangia.”

Marcella synchronizes “Hygge” (is a Danish and Norwegian word - a form of everyday togetherness, a pleasant and highly valued experience of safety, equality, personal wholeness and a spontaneous social flow) in all she does, with a genuine conviviality blended with adherence and unique minimalism. Further encouraged by versatile rhythms and fusions of rock, indie, classical, jazz, blues, R&B and pop; Rita Lee sits down with Nina Simone meeting the Alabama Shakes. Thus, stimulating the senses in every recipe, making clientele part of the performance and consequently fostering relationships. Bringing poetry to another type of artistry by the name of gastronomy, in a table close to you. “Chi conserva quando ha, mangia quando vuole.”

The forthcoming vision advocates Marcella’s and her team promoting a flawless partnership of exceptional hospitality and exquisite food in an iconic setting from inception to digestion.