Envirotech Blog

Born in Lucca, Tuscan region, in Italy, Marco Ribechini has extensive experience as a chef - more than 20 years! -, including his work in restaurants of considerable prestige. Since 2017 he has been an assessor trainer at Envirotech Education, teaching Certificate IV in Commercial Cookery.

In 2014 he assumed the position of head chef at Manfredi at Bells, Bells at Killcare and Pretty Beach House Luxury Resort on the Central Coast in Australia.

He has worked for other places and has even owned a restaurant himself. Before returning to Australia, Ribechini ran Villa Bongi -, in Lucca, Tuscany, Italy, for 8 years. "Australia’s progression with traditional Italian food is exciting", he said in an interview with the Daily Telegraph newspaper.

For Marco Ribechini, creativity must be fed in different ways and cooking is a result of study and passion. To invent a dish, he builds up inspiration using his memories, books, research, stories, and other chefs. He is a talented, disciplined, passionate and intuitive chef and trainer. And he brings it all whenever he is cooking, or teaching.

Obviously, his favourite cuisine is Italian, and Australia has become his favourite home, but his experience extends to China where he himself, trained aspiring young chefs.

At Envirotech Education we are pleased to have him as a trainer - he´s got what we consider to be crucial: passion, talent, and experience. "One of the best aspects of being a trainer is to be able to pass on my experience. To teach what I learned in my life as a chef and sometimes as a person", he said.

Given his strong desire and competence, we agree that Ribechini has a lot to share, and it goes beyond knowledge, it stems from a heart full of passion.

Would you like to learn more from Marco Ribechini? If so, click below.