- Graduate of the Culinary Institute of America, New York
- Jean-Georges (3 Michelin stars)
- Marea (2 Michelin Stars)
- Corton (2 Michelin Stars)
- Alto (2Michelin Stars)
- The Elm (James Beard Award semifinalist)
- Aldea (1 Michelin Star)
- Docle Stil Novo (1 Michelin Star)
- Ai Fiori (1 Michelin Star)
Don’t buy Chef Arnie Marcella’s tough-guy front. Yep, he describes himself as “uncompromising” in his standards, but he’s also a sentimental softie. Every dish that comes out of his kitchen also comes from a specific time and a place, or maybe several all at once.
OK, we know, these are the facts that you’re supposed to care about: a graduate of the Culinary Institute of America, Arnie in New York worked at Jean-Georges (three Michelin stars), Marea (two Michelin Stars) and Corton (two Michelin stars), and ran the kitchens of The Elm (James Beard Award semifinalist) and Aldea (one Michelin star).
But these are the facts that actually affect your plate: a Filipino-American from New York, the most culturally diverse place on Earth, addicted to Japanese food, classically trained in French, committed to the Slow Food movement from his time studying with them in Italy, enamored of the flavors of Mexico and a new devotee of the Thai, Arnie is a one-man melting pot. It’s this broad multiculturalism, combined with a forager soul, a fine palate, a casual vibe, a knowledge of the rules and a willingness to break them that defines today’s generation of new American chefs—of which Arnie is an enthusiastic export.
“Cooking gives you the opportunity to express yourself, your feelings, your history, your stories,” Arnie says. “I feel very fortunate to have experienced so many places and tasted so many foods that I love. I want to share that with people.”
He also wants to share the wealth. A devotee of Bangkok’s markets who’s borderline obsessed with his garden on Bunker’s roof, Arnie is committed to working with local farmers, fishermen and artisanal producers to showcase their hard work and superior ingredients. Think of him as not just a chef but a culinary curator who traffics in sweet nostalgia. Come join him for the tour.