Executive Chef and Culinary Scientist with a focus on dietary inclusivity, molecular gastronomy, and food chemistry. 15 years of experience leading kitchens in London and New York.
Marco Russo is a classically trained chef who has pivoted to the science of modern nutrition and dietary adaptation. He specializes in re-engineering traditional recipes to meet Paleo, Keto, and Gluten-Free standards without sacrificing flavor or texture. With deep knowledge of food chemistry, Marco explains the "why" behind cooking techniques—from the fermentation of sourdough to the gelatinization of starch in gluten-free baking. He also offers expert guidance on sourcing ingredients, food safety in street markets, and kitchen management for co-living spaces. His content bridges the gap between professional culinary arts and practical home cooking for health-conscious individuals.