Marco Donadon



My love of food grew through travelling, trying new things, being open to other cultures. I have been a professional chef for about 4 years now, I trained at Honey and Co and worked in a number of restaurants after that. I have run my own catering events and supper clubs, and I still cook for myself at home and even grow my own vegetables.....

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In a Nutshell

My love of food grew through travelling, trying new things, being open to other cultures. I have been a professional chef for about 4 years now, I trained at Honey and Co and worked in a number of restaurants after that. I have run my own catering events and supper clubs, and I still cook for myself at home and even grow my own vegetables.....

The Whole Hog

my grub clubs are about feeding people honest, unfussy food, recipes that I find in old cookbooks, that I have learned from a friend or invented myself. I like exploring new territories and flavours, yet, I have a lot of respect for traditions and the people who cooked something before me for hundreds of years. My culinary interests are mainly the Middle East, Europe, the Caucasus, Persia, China and Malaysia, but are not restricted to that. I usually eat and cook way more vegetables than meat, but I am not a vegetarian. My grub clubs are a great way to meet friends in a relaxed atmosphere, or to meet new people, as are usually arranged around big tables, where you are encouraged to socialise with the other guests, but that's not compulsory.

 
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