Chef Marcos Scorza
Engø Gård Hotel & Restaurant.
Gamle Engøvei 25,3145 Tjøme, Norway.
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Working as a Chef/Owner in the beautiful and historic area of Holme Gard in South East Norway, we welcome Chef Marcos as the April Chef of Chef Works. Marcos started his cooking in Argentina, moving to Chile a few years later. The majority of his career has been based in Norway including a time as Exec Chef at the Grand Hotel, Oslo hosting the Nobel Peace Prize. Now cooking with all the wonderful local ingredients Norway has to offer, Marcos's latest project is an Asado inspired restaurant from his love of the Argentinian Grill. Sounds delicious!
Blue potatoes with Sour Cream and Kalix Roe.
1. Your restaurant/business:
Engø Gård hotel & restaurant, in the vicinity of Holme Gard in the South East of Norway.
2. Describe your kitchen:
3. Favourite Chef Works item and why?
I love the traditional Capri Premium Chef Coat for its' quality and tailored look. I also wear the Trieste to have a long sleeve in the same fabric.
4. First job:
In a Take-Away homemade food restaurant.
5. Favourite cookbook:
Ludobites: Recipes and Stories from the Pop-Up Restaurants of Ludo Lefebvre.
Home baked bread with home made butter.
6. Your awards:
I was awarded Best Chef in Rica Hotel 2012. Best Worker in Rica Sunnfjord Hotel 2012.
7. Your cooking inspiration:
It comes from within myself. When I’m at work alone, one thing leads to another and ideas form.
8. Your speciality dish:
9. Favourite dish to eat:
Asado - the Argentine BBQ.
10. Weirdest thing you ever ate:
11. Favourite ice cream flavour:
Dulce de Leche has to be my all-time favourite!
King Crab Cone with a Wasabi Mayonnaise and Lingonberry Powder.
12. Favourite drink:
13. Favourite wine:
A Malbec would be my wine choice.
14. Who would you most like to cook for?
Family and friends.
Focused with the blow torch...
15. And who would you least like to cook for?
There is no one I could list.
16. Favourite things to do when not cooking:
Enjoying time with my family.
Beetroot with Blue Cheese and Caramelised Nuts.
17. Your latest project:
An Argentinian restaurant with Nordic ingredients.
18. Favourite city?
Osaka in Japan, because it’s beautiful with lots of restaurants and food life everywhere.
19. Your greatest indulgence?
Enjoying time and travelling with my wife, daughter and son.
20. And finally, your all-time best culinary tip?
Always cook for the people you love the most!!!
All smiles - Marcos with his kitchen team at Engø Gård.
Chef Marcos, Gabriel Flores, Hugo Lande, Ole Walter and Nancy Bundt. If you wear Chef Works and would like to feature, please email: firstname.lastname@example.org