Marco Torre, Executive Chef at Grand Hyatt Seoul, brings heart and creativity to the fast-paced world of professional kitchens. His journey didn’t begin in a classroom, but in the warmth of home kitchens, where his love for food was first sparked. Today, he’s not only creating exceptional dishes but also championing the fight against food waste in luxury hospitality. In this feature, Marco shares the lessons he’s learned, the books and videos that inspire him, and practical tips for chefs ready to make a meaningful impact.
From Passion to Plate
How did your culinary journey begin?
My first passion was literature, but I quickly realized that sitting in a classroom wasn’t for me. I was always drawn to the kitchen, where my mother was always cooking. My parents tell stories of me watching my mother bake, waiting for the moment I could sneak a taste. They encouraged me to give culinary school a try, and the moment I stepped into a professional kitchen, I knew I had found my path.
What would your final meal be?
My wife’s Mapo Tofu. It’s a dish I fell in love with when I moved to Asia. Over the years, I’ve had Mapo Tofu in some of the best restaurants, but my wife’s version still wins every time. That, and a proper lasagna, made with fresh pasta, thin layers, and patience. The thin layers absorb the slow-cooked richness of the Bolognese sauce, while the bechamel must be smooth and velvety. Done right, it’s unbeatable.
What changed your perspective on food waste?
When I worked in fine dining, food waste wasn’t as visible. We worked with small volumes, so we naturally had more control over what was being used. But when I transitioned into hotels, I was shocked. The scale of waste in all-day dining and buffets was upsetting—perfectly good food being discarded. That’s when I knew I wanted to be part of the solution.
Ingredients of Success
What are your key ingredients for success?
Curiosity, hard work, humility, and an open mind. Curiosity is the most important—no matter how experienced you are, you can always pick up something new, whether it’s from a mentor, a young apprentice, or a steward. Knowing there’s always someone better at something means the best chefs never stop learning. Finally, an open mind helps you adapt, whether it’s embracing new techniques, rethinking ingredients, or using AI in your kitchens.
What’s the best piece of advice you’ve received?
"Choose the challenge over convenience. If not, I think you will regret it for the rest of your life."
This advice was from my mother. At one point in my career, I had two choices: stay in my hometown and take what seemed like the perfect job, or take a risk and move abroad. The safe option was appealing. But my mother told me that if I didn’t take the opportunity to challenge myself and see the world, I would regret it for the rest of my life. I took the leap, moved abroad, and my career transformed.
What drives you?
For me, it’s the people. The energy of a busy kitchen, the dynamic interactions, and the problem-solving that happens daily—it’s what keeps me going. Every day, my team members come to me—whether it’s an issue with a supplier, a new idea for a dish, or how to improve service. The fast pace and constant problem-solving are what make this industry so unique.
Fuel for Creativity: Books
Where do you find inspiration beyond the kitchen?
Josh Niland has revolutionized the way we look at fish. His books are a must-read for any chef looking to maximize ingredients. Highlights include making fish eye ice cream to creating crispy, flavorful chips from fish scales. Fergus Henderson’s “Nose to Tail Eating” is another must-read for chefs who want to maximize ingredients, celebrating the beauty of using every part of an animal. Finally, The Flavor Bible is the ultimate guide to understanding ingredient pairing.
The Proof is in the Pudding
Often, the fillet of a fish is the only part used, yet it only accounts for 50-65% of the fish. Previously, while working with a food bank, I realized we were throwing away huge amounts of salmon heads. We transformed them into a vibrant salad, using meat from the cheek, neck, and behind the eye. Seeing my team’s amazed reactions made it clear: we can push the boundaries of how we use ingredients. In the past 90 days, small but consistent changes similar to this have helped us cut food waste by 40%.
Must-Watch Videos
A favourite of mine is the Fallow London's YouTube Channel. The chefs at Fallow London are known for sustainability, whole-ingredient cooking, and minimal waste. Another go to site is ChefSteps. From the team behind Modernist Cuisine, this dives into the science of cooking. If you love understanding the why behind cooking, this is a resource for you.
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