At HGK, Antonello De Marco found not only the necessary creative freedom in 2020, but also the perfect facility to create authentic Mediterranean cuisine at the highest level – balanced menus based on simple recipes, using fresh, high-quality, organic ingredients. Today, he and his 25-person team prepare around 1,000 meals daily for the three hospital restaurants and the cafeteria. They also manage events with 250 external guests and cooking classes for employees, “as precise as a Swiss watch,” as Antonello De Marco emphasizes. “Managing all of this and remaining profitable while maintaining high quality wouldn’t be possible without a good dose of organizational talent and, above all, the fantastic team spirit in our kitchen, but also throughout the entire hospital.” They are all like one big family, so work often doesn’t feel like work at all. Personal interaction is very important to him, and whenever possible, Antonello De Marco makes time for a chat – even with the patients. “Many people thank me and say my food has made them healthy,” he says, visibly moved. “Knowing that I’m doing something good for these people with my cooking is priceless – and fulfills me more than any Michelin star.”