Marzio’s love for cooking began when he was just eight years old, helping in the kitchen of his parents’ Italian restaurant in Kenya. His family had moved to Kenya from Arona, Italy, and the culinary traditions they brought with them laid the foundation for his passion. The ingredients were always fresh and unprocessed—mozzarella arrived warm from the maker down the street, and seafood was bought straight off the beach from returning fishermen. Exotic spices filled the local souks, creating an atmosphere that celebrated authentic, vibrant flavours. This early exposure to high-quality ingredients inspired Marzio’s love for cooking and real food.

Marzio’s culinary journey took him to Sydney, where he attended Le Cordon Bleu culinary school while working in an Italian restaurant to support his education. After graduating with academic excellence, he expanded his skills across Europe, cooking in Spain, the Basque Country, Majorca, the UK, and Poland. In 2022, Marzio reached a career milestone at the CPC RPA Health for Life Program, where he combines his expertise in cooking with his passion for nutrition and innovation.

The CPC RPA Health for Life Program aims to promote healthy lifestyles and support residents of New South Wales in living and ageing well. A multidisciplinary team of professors, researchers, healthcare professionals, and Marzio work together to educate participants about evidence-based strategies for maintaining health. These strategies include optimal nutrition, regular exercise, sound sleep, and cognitive training—key elements in preventing and managing chronic diseases, which are often avoidable with the right approach.

Marzio’s role focuses on making the science of food and exercise as medicine practical and accessible. He works closely with a dietitian, exercise physiologist, and scientists, including Program Director Professor Luigi Fontana, to translate research into actionable daily practices. Over an eight-week program, Marzio helps participants overcome barriers like cost, interest, skill, and confidence in cooking. He teaches them to shop smartly, prep efficiently, and cook flavourful meals by understanding elements like fat, salt, acidity, and balance. For those new to spices, Marzio recommends starting with cumin, coriander, and smoked paprika, while saffron and Madras curry powder can add variety.

Marzio’s work also extends to high school students, particularly those in Years 9 and 10, who are at a pivotal age for forming healthy habits. Partnering with a dietitian, he introduces students to concepts like the Mediterranean diet, Blue Zones, and the nutritional differences between whole foods and ultra-processed snacks. Through interactive activities, students learn to read product labels, make healthier choices, and even create dishes like veggie wraps. These lessons connect diet and lifestyle to both personal and planetary health, empowering teenagers to cook confidently and make informed decisions about their food.

In the dish Marzio cooked for Who Does the Dishes, he shares the importance of combining legumes and whole grains to create complete proteins for vegetarians. He explains that while vegetables and legumes lack certain amino acids, pairing them with minimally processed whole grains provides the full spectrum of nutrients needed for a balanced diet. This approach ensures home cooks can enjoy nutritious and satisfying meals without relying on meat.

Marzio’s ultimate goal is to help people create healthy, convenient meals in their own kitchens. He understands the demand for ready meals in a fast-paced world but advocates for alternatives that avoid harmful additives and environmental harm. By teaching others to prepare versatile ingredients and nutritious ‘ready meals’ at home, Marzio encourages healthier, more sustainable eating habits that are both practical and delicious.

Check out some more of Marzio’s delicious and healthy recipes here and on his Instagram.