Marc Marrone serves as the Corporate Chef for TAO Group. Based in Las Vegas, he works closely with TAO Group Corporate Executive Chef Ralph Scamardella on the company’s restaurants in New York City and Las Vegas.
Making the journey from the kitchens of TAO New York City, Marrone arrived in Las Vegas to work at TAO Asian Bistro at The Venetian and then transitioned to LAVO Italian Restaurant at The Palazzo before being promoted to his current position.
A graduate of the French Culinary Institute in New York, Marrone’s love of food began early on, inspired by his Nana’s homemade cooking while growing up in an Italian American household in New York City, where he assisted her in the kitchen at a young age. At fifteen he began working at a steakhouse near his family home which sparked his love of the restaurant business and he continued his on the job education in Asian and French restaurants in Seattle throughout high school and college.
After graduating from culinary school, Marrone spent time in French restaurants in NYC before joining TAO Group in 2007.