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Gifted Italian-born Chef Aldo Marcon honed his skills in his grandma’s kitchen pretending he was the “Amaretto Cookie Chef”. Broadened his horizons by studying at the prestigious Carlo Porta culinary school in Milan, afterwards wowing his way through many notable kitchens like the well-known Cafe Fiorello in Manhattan. He eventually moved to New Orleans, where he cooked alongside such famed chefs as Emeril Lagasse and Mario Batali.

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