Before settling in Austin, Chef Marco developed and led multiple restaurant and hospitality concepts throughout Mexico and the United States, specializing not only in culinary execution, but also in operational development, openings, restructures, and hospitality consulting. His experience includes leading projects and operational turnarounds for properties such as The Modern Honolulu, The Boxer Hotel Boston, The Plaza Hotel El Paso, and The iconic Stanley Hotel at Estes Park.
 
Today, through Lucca Hospitality, Chef Marco brings together over 26 years of international culinary and hospitality experience through two complementary approaches: elevated chef-driven catering and approachable globally inspired bowl concepts designed for modern everyday life.

Named after his son, Lucca Hospitality reflects both a deeply personal foundation and a philosophy centered around thoughtful food, genuine hospitality, strong operations, and the belief that exceptional cooking does not need to feel overly formal or complicated. The company is also rooted in family and built across generations, with Marco’s mother, Susana, remaining actively hands-on in the business today. Her home cooking and deeply nurturing approach to hospitality opened Chef Marco’s culinary world at an early age and helped shape the foundation of what Lucca Hospitality represents today. Whether through refined catering experiences or simple ingredient-driven bowls, the goal remains the same: honest food executed with technique, creativity, and intention.