Marco Beretta was born in Milan in 1980. He’s the Marketing & Purchase director at Areas-MyChef SpA, part of the Elior group, which is a world leader in the travel retail market with over 2,000 stores in Europe and in the United States. Focused on restaurants, the company is specialised in the development and management or retail formats, with brands like Davide Oldani Caffè, Spazio Bollicine Ferrari, restaurant Michelangelo, Alain Ducasse as well as franchisees like Starbucks, Mc Donalds, Rosso Pomodoro, IllyCaffè.
After graduating in Marketing, completing a master’s degree in Omnichannel Marketing from Bocconi in Milan and further training in Paris and in California, he started his career at Saipem SpA where he mostly worked abroad in supply-chain management roles. In 2009 he joined the Expo 2015 team first as Business Development and Key Account manager and then as Head of Marketing & Food Retail Development, developing the F&B strategy of the World Fair, from the on-boarding of food retailers to the management of all the connected marketing activities.
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This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad
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The delicious Anguilla BBQ from Federico Beretta, chef at Feel in Como. In this piece he explains the best way to select it and cook it
Rigatoni cacio e pepe cooked in a bladder by Riccardo Camanini, chef at Lido 84 in Gardone Riviera (Brescia). It’s the most voted dish (3 times) in this end-of-the-year survey, interviewing 101 Italian and foreign food writers. A list of deliciousness worth reading from one end to the other (photo Brambilla/Serrani, translation by Slawka Scarso)
