Born in Cameroon and raised on Reunion Island, Marc de Passorio only had one goal as young chef –to go to France, train at the highest level and come back and open the first Michelin-starred restaurant in the Indian Ocean. And that’s exactly what he did, achieving that much lauded star not once, but multiple times. Having opened restaurants internationally and consulted in places like Singapore, Israel and Russia (where he cooked for Vladimir Putin) he fell head over heels in love with New Zealand on a trip in 2012.
When the opportunity presented itself to live here and set up the kitchen at Harbour Society the new SO/ Auckland hotel, he didn’t hesitate, and now happily calls Auckland home. Marc’s passion for only using the best produce available is unsurpassed, and he’s bringing 38 years of international knowledge and combining it with stunning local ingredients to create a world class Michelin-worthy experience for Auckland diners.
Marc joined the the Bocuse d’Or New Zealand team in 2019 as a culinary judge at the NZ national selection and is now the team Coach for the Bocuse d’Or Asia Pacific 2020.