Hi! My name is Marco Maccarini and I’m a chef and the owner of evoo!
I’m born in Piacenza and raised in Camogli, a small town nearby Genova, Italy, which is known for its delicious focaccia and pesto.
After completing my bachelor degree in Landscape Architecture in Genova, I decided to change direction and follow my true passion: cooking. I moved to Parma, where I started my education as a chef in the fantastic ALMA kitchen school. Right after I graduated, I moved to Copenhagen (back in 2010) where I began my career, working in fine dining restaurants such as Noma, Geist, AOC, Era Ora, to name a few.
I started evoo back in 2017, when I was running the restaurant in Huset KBH, as headchef for Kaffe Fair, a restaurant / social economy from Aalborg. In 2018 I took over the restaurant venue on the 1st floor in Huset KBH, and that’s when things started to get real for evoo!
Evoo means Extra Virgin Olive Oil and I always get inspired by this amazing delicacy, turning the food I make into something which is pure, simple, tasty and unrefined, just like extra virgin olive oil!
The menu has – since day 1 – been focused on homemade recipes made with high quality and locally sourced ingredients. Focus on sustainability and low CO2 impact ways to make food has always been a big interest of mine. Besides this, I’ve always provided good wages for evoo employees and created a nice work environment, introducing breaks, paid holiday and pension, which is unfortunately not something that is to be taken for granted in all restaurant businesses.
Back in 2016 I met Mia Maja, the founder of Kitchen Collective, which is a really cool place where small businesses can develop and test their products, concepts and ideas. In 2020 I started to develop and optimize my own business under the roof of Kitchen Collective. This is where I really started my journey as an entrepreneur, and where I’ve been focused on my newest adventure; creating super tasty burgers and providing tailored catering possibilities.