F&B is in Marco Livoti’s blood, having grown up watching his father run a chain of pizzerias in Italy. His career as a chef began when he chose to pursue formal training at the ALMA International School of Italian Cuisine, after which he worked at Michelin-starred restaurants across Europe, including London’s Sketch, El Coq in Venice, and Milan’s Seta and Alice. In 2019, Marco moved to Hong Kong to become the executive chef of Sake Central, before launching cult dessert brand Holy Cannoli at the end of 2020. Today, Marco spends his time developing Holy Cannoli, as well as cooking at his private dining kitchen, Workshop 2015.