Executive Chef Marc Marrone – Graffiti Bao

Tapping into nearly 15 years of experience earned at worldclass restaurants across the country, Chef Marrone brings a wealth of knowledge and expertise to Nice Hospitality. Marc Marrone started his impressive career with training at the French Culinary Institute and spent his early years learning and drawing career inspiration from industry leading chefs like Daniel Boulud, Dan Barber and Jacque Pepin before joining TAO Group for what became a near 13-year career as chef at TAO Restaurant in New York City.
He was appointed executive sous chef at TAO Las Vegas shortly thereafter and worked his way up to Corporate executive chef of TAO Group in 2010, leading star-studded dining and nightlife brands TAO, Beauty & Essex, LAVO, Marquee Day Club, The Highlight Room and Luchini Pizzeria & Bar in Las Vegas and Los Angeles, as well as LAVO atop the Marina Bay Sands in Singapore.
Young, eager and inspired, Marrone left TAO Group in 2018 and set out to build a restaurant empire of his own. In 2019, he successfully launched three of his own original concepts Graffiti Bao and Gemma Gemma Pizza in Las Vegas and HallPass food hall in Salt Lake City, and plans to expand these concepts, along with his other restaurant brands SkinnyFATS and Italian Graffiti, nationwide under his newly formed Nice Hospitality