Chef Andrea Marino began his career in Italy, working in 27 restaurants worldwide before opening his own restaurant in Barbaresco (Piemonte/Piedmont), Italy. He earned a Michelin star for 10 of the 15 years that his restaurant was open. Chef Andrea has appeared on Gambero Rosso (TV), Rai TV and Sky TV as a celebrity guest chef. He has been listed in many gastronomic guides such as Gambero Rosso, La Guida del’Espresso and Michelin Guide, and he taught cooking classes in Tokyo, Rotterdam and in Italy.

Originally from the Region of Piemonte in Italy, he grew up learning family recipes and techniques from his grandmother before attending culinary school in Italy. He moved to the United States 10 years ago and worked as a private chef while concentrating on opening Salumeria Ovello in Sonoma in order to pursue his passion for creating his artisan salumi. Chef Andrea specializes in hand crafted salami, pancetta, guanciale, coppa and sopressata, along with varieties of fresh sausages.

Elated that the site found for Ovello in Sonoma was previously a bakery – his father had owned a successful bakery in Italy for many years, where Andrea worked - it was a great fit. At Salumeria Ovello, he creates different types of focaccia daily as well as Italian desserts, grissini (breadsticks), lingue di suocera (crackers) and other enticing Italian fare. He makes other specialties from Northern Italy at Ovello and is excited to share the result of his craft and talents with customers. Chef Andrea’s acclaim is know far and wide, especially for his porchetta (roasted pork loan), roast chicken, ragu and many other Italian foods.  

Chef Andrea is happy to call Sonoma Valley home. When he is not crafting salumi or other Italian delicacies, he enjoys spending time with his young daughter and keeping current with the news from Italy.