Chef Gabriele Marangoni

Gabriele Marangoni was born in Bologna, the culinary heart of Italy’s Emilia-Romagna region — home to Parmigiano Reggiano, Lambrusco, Modena balsamic, and Prosciutto di Parma. He began cooking in his family’s restaurant and later honed his skills in top kitchens across Europe, including Vienna, Rotterdam, and Strasbourg, before returning to Bologna to work at acclaimed establishments like Ciacco and Antica Trattoria della Gigina. Since moving to New Zealand in 2016, Gabriele has become a respected figure in Auckland’s food scene — first as the chef behind Pasta & Cuore, and now as Executive Chef at Alla Prossima (Abstract Hotel). Known for his ability to beautifully combine innovation and heritage, quality ingredients and artisanal skill, he has received multiple awards, including the Gambero Rosso International Top Italian Restaurants “Two Forks” rating.

Accolades include:

Gambero Rosso International “Two Forks” Award – Top Italian Restaurants (2022 & 2023)

Cuisine Good Food Awards Hat Rating – Pasta & Cuore (2017 & 2018)

Metro Top 50 Best Restaurants – Multiple years (2016–2023)

Metro Best Chef Finalist (2018 & 2019)

Winner – Iconic 100 Auckland Eats, Best Dish (2021 & 2023)