Chefs

Marco Valcarcel Alonso

Marco Valcarcel Alonso

Pontoon St Kilda Beach

Marco Valcarcel Alonso is Sous Chef at Pontoon St Kilda Beach, where he creates relaxed brunches, wood grill dishes and Chefs sharing menus accompanied by creative cocktails and casual drinks.

pontoon st kilda beach pontoon st kilda beach

About Marco Valcarcel Alonso

Born in Spain, Marco spent his youth in the Basque Country, a region in the north next to France, where he was immersed a diverse mix of Spanish and French flavours. From a young age he decided his future lay in the kitchen, a passion he attributes to cooking daily with his mother, who taught him traditional cooking techniques and a respect for ingredients.

In 2013 Marco commence a role at Mugartitz, a Michelin 2-star venue widely regarded as providing one of the world's most enjoyable eating experiences. With over 10 years in the top 10 of the World's Best Restaurants, it is a unique venue which approaches traditional products and techniques with creativity to deliver memorable degustations. For two years Marco was part of the Mugartitz Research and Development Team, creating the menu and working closely with Chef and owner Andoni Luis Adurizis, who is undoubtedly one of the most influential chefs of our times.

Looking to expand his experience, in 2015 Marco accepted a position at Nineu, a Michelin 1-star restaurant in the Spanish coastal town San Sebastián. At this beach front venue Marco produced traditional Basque food with flair and flavour.

A desire to travel brought Marco to Australia almost 3 years ago. Upon his arrival in Melbourne he commenced working at the iconic St Kilda Beach venue Stokehouse. At Pontoon, his current venue, which is located in the Stokehouse Precinct, Marco shares his love of Mediterranean gastronomy, respecting the nature of products and using a range of traditional and modern the techniques to get the best out of each ingredient.

His innovative approach saw Marco win the Flowerdale Farm x Shima Wasabi x Tasmanian Food Co Wasabi Stalk Recipe Competition for the development of his dish wasabi cured kingfish, milfoillet, nduja emulsion and wasabi stalks oil. Enjoy this dish at Pontoon St Kilda Beach or view it on the Flowerdale Farm website.

 

Pontoon St Kilda Beach