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.
Federico Pasian, Head Mixologist
Federico Pasian was born in Milan and spent his childhood in his grandmother’s kitchen where he tasted thousands of Italian-inspired ingredients and gained a passion at a young age for mixing varieties of flavours and colours. His passion for gastronomy evolved even further over the years, working as a chef, sommelier and bartender.
With his increasing curiosity to explore international bars & restaurants, he decided to move to London when he was 18, working as a bartender in the popular Chelsea speakeasy, at the Goat restaurant.
Barcelona represents the most important working experience for Federico, where he spent over 8 years there, working in the most renowned cocktail bars like Paradiso and Ocaña and high end hotels like the Eclipse bar in the W Hotel and most recently in the Banker’s bar in the Mandarin Oriental.
Federico’s highlight in his career was working with Paradiso Speakeasy’s owner Giacomo Giannotti, to rank the prestigious bar in the Worlds 50 Best Bars.
Piero Leone, Head Chef
Previously, Piero Leone has worked at Sauterelle and San Lorenzo. Whilst back in Italy he spent time in the kitchens of Osteria Francescana and Modena Golf & Country Club, both in Modena as well as San Domenico in Imola. Further afield he has worked at Emilia Restaurant in Mexico City , Rosati Restaurant in Melbourne, on Princess Cruises and also for the Italian Chamber of Commerce, both of which took him all over the world! He believes it’s not just one element that makes a great dish, “it’s everything from the ingredients you use, to the energy and positivity that you put into it from your body and mind.”