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Domenico Marcone

Domenico didn't want to be a chef. At least initially.
But the passion for this profession has overwhelmed him since the early years of the Hotel Institute (Molfetta) pushing him to work in the kitchens of some restaurants in Corato even before graduating.

 

After graduating in 2011, he packed his bags to discover what his passion had in store for him. A journey that lasted almost 10 years which led him to work in starred kitchens throughout Europe.

In 2019 he marries the evolutionary project of the Mulo Cojone and becomes an integral and creative part of it.

Chef Mimì | Al Mulo Cojone | Ristoranti Corato
Chef Domenico con Risotto nero

Practical and sunny by nature, Domenico (but call him Mimì) proposes a profoundly distinctive idea of cooking, in which the community to which he belongs recognizes its roots.

Raw materials, seasonality and territory represent the starting point of a style that "evolves towards the past", collects its identity, and rediscovers it in new flavours, shapes and textures.

Meat sushi

During the Covid-19 pandemic, Domenico, never accustomed to discouragement, had the time to refine a technique learned during his years in London: sushi and oriental cuisine.

During the months of closure, the need arose to offer something that was easily transportable for delivery or takeaway.

This is how meat sushi was born. A re-adaptation, in a local key, of the famous oriental dish. New and unexpected combinations have brought this idea to the fore, which is now part of the restaurant menu.

Chef con Meat Sushi in mano
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