marino_thumbMarino D’Antonio: Executive Chef

Chef Marino D’Antonio is without doubt one of the rare Italian Master Chefs, being able to infuse his Italian soul into each dish he creates.

Having spent his childhood in the same hometown as Chef Umberto Bombana, Bergamo (Northern Italy), Chef Marino was raised in a family of historical restaurateurs and went on to study at the “Culinary Institute of S. Pellegrino”.

His Diploma in 1990 launched his career that led him to work alongside well-known Italian Michelin-Starred Chefs throughout Europe; his adventure continued when he was asked by SILVERSEA to create the first Italian Restaurant on board of their most luxurious Cruise Line and then decided to move to Asia.

Year 2006 lead Chef Marino to Beijing, China, where he opened two award winning Italian Restaurants: “Sophia’s – Per IlVostriMomentiItaliani” and the famous “Sureno”, located at the Opposite House Hotel in Sanlitun, where he expanded his feel for Mediterranean cuisine.

In the meantime Chef Marino carried out numerous prestigious collaborations and received important awards and an “Ad Honorem Diploma”.

Now back in Beijing, after a six-month-period of creative brainstorming in three-Michelin-starred 8 ½ Otto e Mezzo BOMBANA Hong Kong, he is ready to produce the finest of Italian Cuisine with a natural and tantalizing taste.




Stefano-Monte-225xStefano Monte: General Manager

Hailing from the city of Pordenone, Stefano start to grow his passion for Hospitality at a very young age, that’s why he decided to attend the hotelier school in Pordenone.

Grew up with the dream to work in the best restaurants in the world, Stefano has been working as waiter since he was Young until he reached the position of Restaurant Manager.

He started working in some of the top Restaurant in North of Italy such as “Il Pedrocchio” ,  “Minerva” and “Le Contrade” .

After this experience, Stefano decide to move overseas to get more knowledge and improve his skills.

He moved first to Australia where he worked in “Grappa” Restaurant in Sydney with the famous chef Charlie Colossi and then he decided to move to China.

In Beijing he has been working in “Cours and Pavillons” a High End restaurant with the Famous Chef Zak El Hamdou as Restaurant Manager.

To become part of the dynamic team of Opera Bombana was his next step and so he took the challenge.

Stefano is looking forward to welcome you with his Savoir Faire and great Personality.

His love for Italian Cuisine and Wines, His passion for Hospitality will give to all of   guest a fantastic Dining experience in Opera Bombana.





Filippo Mazzanti Pastry Chef

Filippo was born in Portomaggiore, a fairytale village in the province of Ferrara in Emilia Romagna. Set at the crossroads of Bologna and Ravenna, this area is one of the most famous parts of Italy for gourmets and is near to the famous Lido di Comacchio, home to the best eel in Europe.

Filippo is a self-taught pastry chef. Ever since he was a little boy, he knew that his destiny was to make people happy with his food.

After a youth spent apprenticing at some of the best local restaurants, he decided to change his direction and he went to school at the Liceo Scientifico Argenta.

After graduating, he tried working in several different fields but his love of food was too strong and he decided to return to the culinary field and learn the secrets of natural fermentation.

It was during this time that Vito Frisardi discovered Filippo’s talent and creativity, hiring him as an assistant without hesitation.

After spending six years learning the laws of baking and pastry, Filippo was ready to take his next step. Eventually, a burning desire to discover new ingredients and techniques brought him to Asia.

He landed in Beijing in 2013 and started to work as a consultant for well-known local Italian restaurant chain Annie’s.

He was Thrilled to get the opportunity to interview for a position with Chef Bombana.

Now, after a short Training in Hong Kong and Melbourne, he is delighting customers at Opera Bombana with his creativity and Passion.