Skip to content
Marco Genna

Private chef and sommelier · Cluj-Napoca, Romania

I cook Sicilian food in other people's kitchens.

I grew up cooking in Sicily, trained in Assisi, spent ten years in kitchens across Italy and Europe, and reached the final of MasterChef Romania. Now I cook privately in Cluj-Napoca — a menu written for your table, made in your kitchen, served the moment it leaves the pan.

Book a dinner About me

What I cook

  • Private dining at your table

    A bespoke menu, cooked in your own kitchen, served at your own table.

    Usually four to five hours, door to door

  • Live cooking for events

    Cooking in front of your guests, as part of the evening rather than behind a door.

    Agreed per event

  • Restaurant consulting

    Menus that a kitchen can actually execute, costed to the last gram.

    Typically three months

The route here

Sicily, Umbria, then most of Europe, then Transylvania — which turned out to be the part that changed how I cook.

  1. Sicily

    Learned at home

    Grew up in a house where cooking was taught by his father.

  2. Assisi, Umbria

    Hospitality school

    Trained at a hospitality school in Assisi.

  3. Ten years

    Italy and Europe

    Kitchens across Umbria, Tuscany, Emilia and Sicily, then Amsterdam, Cork, Berlin and London.

  4. Romania

    MasterChef finalist

    Reached the final of MasterChef Romania.

  5. Now, Cluj-Napoca

    Private chef and consultant

    Cooks privately, runs events, and consults for restaurants — most recently a three-month engagement building an à la carte menu with full food costing.

I fly to cook

Cluj has direct flights to more than forty cities. For a dinner worth the trip I take one, land in the afternoon and cook that evening.

All the cities

Closer to home

Around Cluj I drive. These are the cities I reach without an airport.

  • Cluj-Napoca
  • Alba Iulia
  • Baia Mare
  • Bistrița
  • Târgu Mureș
  • Zalău
Tell me about your evening