Born in Mont de Marsan in France, Hélène is the fourth generation from a family of chefs. She grew up with a deep respect for her own regional cuisine and ingredients, immersed in the discipline and values of fine dining. She opened her first solo restaurant in Paris 25 years ago, the same location in which her two Michelin Star Marsan par Hélène Darroze now resides. Hélène now leads 6 restaurants across 3 countries and collectively holds a total of 6 Michelin Stars. For her, gastronomy remains the greatest opportunity to deliver the ultimate in hospitality: for her, “to cook is to live and to live is to cook”. Her cuisine is an opportunity to share with others her greatest pleasure: creating dishes that are dear to her and to her guests. Hélène Darroze restaurants: Hélène Darroze at The Connaught, London - three Michelin Stars; Marsan par Hélène Darroze, Paris - two Michelin stars; Jóia par Hélène Darroze, Paris; Hélène Darroze à Villa la Coste, Provence - one Michelin star; La Grande Brasserie and La Grande Table Marocaine, Royal Mansour, Morocco.
Marco Zampese joined the team at the then two Michelin starred restaurant, ‘Hélène Darroze at The Connaught’ in 2014. Rapidly climbing the culinary ranks, he was promoted to Junior Sous Chef after just 7 months and became Head Chef in 2018.
Marco has excelled under Hélène’s tutelage and guidance and has found a synergy with her passion for sourcing the finest ingredients and forging long lasting relationships with suppliers. Their shared philosophy draws on the similarities in both their upbringings surrounded by a love of sharing food and an innate respect for the finest, seasonal ingredients.
Growing up in Marostica, a small town in the province of Vicenza in Northern Italy, surrounded by such hyper-local, seasonal produce he developed a strong sense and deep respect for the quality of local ingredients. This upbringing led him from school straight to catering college, he went on to read “Science and Culture of Gastronomy and Catering” at the University of Padua, he also studied practical restaurant skills such as the economy of opening a restaurant, food microbiology and the art of front of house and operations.
