Private Dining. Curated Tasting Experiences.

Luxury Hospitality Without Compromise.

Multi-course chef-driven experiences designed for intimate dinners, private events, and bespoke catering.

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MEET OUR CHEF

Kevin Hughes

Born into a traditional Italian-American family immersed in the vibrant culinary culture of New York City, Chef Kevin Hughes developed his passion for food at an early age. He refined his classical foundation at the prestigious International Culinary Center in Manhattan before helping launch Rezdôra, celebrated internationally as one of the premier destinations for Northern Italian cuisine. Working alongside some of the industry’s most respected chefs, he deepened his understanding of regional Italian traditions and elevated his approach to authentic, ingredient-driven cooking. Driven by a relentless pursuit of excellence, Chef Kevin continued his culinary journey in Bologna, Italy, where he trained under the legendary Alessandra Spisni at La Vecchia Scuola Bolognese. There, he developed his skills in the intricate art of handmade pasta while immersing himself in the timeless techniques and traditions that define authentic Italian gastronomy. His experience extends far beyond Italy. In New York City, Chef Kevin sharpened his precision and creativity at the acclaimed two-Michelin-starred Atera under renowned chef Ronny Emborg, where he developed a refined, modernist approach to flavor, technique, and presentation. He also trained at Nougatine at Jean-Georges in Columbus Circle, learning the elegance and discipline of contemporary French cuisine in one of New York’s most celebrated fine-dining environments. Chef Kevin also gained invaluable experience in Coral Gables at Fiola Miami, where he refined his approach to luxury hospitality and modern Italian cuisine in one of Miami’s premier fine-dining destinations. This experience strengthened his ability to blend sophisticated technique with vibrant Mediterranean flavors and elevated guest experiences. His culinary journey also brought him to Copenhagen, where he staged at the internationally acclaimed three-Michelin-starred Jordnær. There, he was inspired by the restaurant’s philosophy of Nordic luxury dining — defined by extraordinary seafood, meticulous precision, and uncompromising attention to detail. That influence continues to shape the elevated culinary experiences he now creates for his private clientele.

Today, Chef Kevin is based in Vero Beach, where he specializes in bespoke private dining experiences tailored to discerning clients seeking unforgettable hospitality. From intimate multi-course tastings to luxurious catered events, every menu is thoughtfully curated and executed with world-class technique, artistry, and personalized service. As the Executive Chef and Owner of Marcario Hospitality, Chef Kevin brings together the sophistication of Michelin-level dining with the warmth and intimacy of private hospitality. Through exclusive tastings, luxury catering, and custom culinary events, he transforms every occasion into an extraordinary gastronomic experience designed to impress, indulge, and create lasting memories.

Sashimi with thinly sliced fish topped with green and black cucumber spirals, orange flower petals, and white onions on a white plate, with soy sauce being poured on top.
A bowl of ahi tuna tartare garnished with chopped chives, with a glass of rosé wine and a bottle of rosé wine in the background, on a white table with a fork and spoon.
A container of yellow lemon curd with slices of citrus fruits, including oranges, grapefruit, and possibly kumquat.
A white bowl filled with shredded green vegetables topped with shredded white cheese, on a black surface.
A spoonful of canned peeled corn with juice, held over a bowl of more corn in corn broth or juice.
Plate of cooked tri-color (yellow, green, and white) tortellini pasta with ground beef and black pepper.
A white plate of red beet risotto topped with a baked cheese disc, served on a wooden table.
A dish with raw fish, garnished with herbs and edible flowers, surrounded by pink sauce with droplets of oil.
A bowl of orange-colored soup garnished with black caviar, cilantro leaves, and small drops of oil, with a spoon resting inside.
Plate of cooked spaghetti with grated cheese, black pepper, and a drizzle of olive oil.
Sliced zucchini and yellow squash topped with black pepper in a baking dish ready for roasting.
A white bowl of yellow soup topped with slices of raw meat, red fish roe, green herbs, and small black pearls.
A white textured plate with cooked pasta, vegetables, and shaved cheese, garnished with chopped green onions on a wooden table.
A plate of creamy mashed potatoes topped with cheese and herbs, a piece of bread, a glass of red wine, and pink, white, and purple flowers on a table outside in a garden setting.
Sliced seared tuna arranged in a circle on a white plate, sprinkled with sesame seeds and chopped green onions, with sliced cucumbers, a leafy green, and a dollop of mayonnaise or wasabi in the center.
A plated gourmet dish with a base of finely chopped raw meat, topped with a crispy breaded layer, and garnished with sliced cucumber, shredded lettuce, and small black spheres, with green oil droplets on the plate.
A person holding a wooden cutting board with a grilled T-bone steak, with grill marks and charred edges.
Poached egg garnished with herbs, served on a bed of sliced grapefruit and orange, with toasted bread on the side.