Marco Sangion, Bar Manager

Marco began his career in hospitality in his native Italy, working in a kitchen from the age of 17 whilst still studying at school. After three years of working alongside chefs, Marco moved to the bar, taking his knowledge from the kitchen and applying it to liquids. Whilst experimenting with different spirits, vermouths, liqueurs and bitters Marco realised bartending was a serious career he wanted to follow.   A fan of loud, vibrant flavours, and wow-factor glassware and garnishes, these are all things Marco incorporates into the bar offering at Quaglino’s as part of his role as Bar Manager where he joined in 2014. He loves to see guests’ reactions to cocktails, especially when they discover a drink they really love. Leading the bar team at Quaglino’s, he aims to offer a special brand of hospitality to all guests, where not only do they enjoy spectacular food and drinks, but they also leave having had an unforgettable experience.



Nuno Goncalves, Executive Chef

Nuno brings with him over 10 years experience working in prestigious restaurants including Michelin starred The Waterside Inn and Galvin at Windows and with working directly with renowned chefs Chris and Jeff Galvin, Albert Roux and Gary Rhodes.  Nuno put his culinary skills to the test in one of the UK’s most illustrious competitions, the Roux Scholarship, landing himself a place in the final five contestants after competing with 250 chefs.

Nuno was born in Portugal, prior to joining Quaglino’s he worked at Aqua Shard as Executive Head Chef. He has also previously worked at La Chapelle, Le Pont de la Tour, 12 Hay Hill Private in Mayfair and The Corinthia Hotel.

“Since joining Quaglino’s, Nuno has made some tweaks to the classic dishes, including Chicken Liver Parfait and Duck Cassoulet, since taking the helm. “His food is not what you expect,” Mr Kwarteng explains. “What you see is not what you get. He does twists on classic dishes.” Nuno is also keen to introduce more vegan and vegetarian items to appeal to the next generation of customers.” Evening Standard

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