Découvrez le chef
Le chef Marco
Born in Mexico, Chef Marco Rolland grew up immersed in a culinary heritage defined by depth, ritual, and identity. From an early age, he developed an intuitive connection to the flavors and traditions of his homeland—an influence that continues to shape his cuisine with authenticity and soul.
He refined his craft at Centro Culinario in Mexico City, where classical training met a growing curiosity for innovation. Soon after, he devoted a formative year to studying Mexico’s indigenous cuisines, immersing himself in ancestral techniques, regional ingredients, and the cultural narratives that elevate food from nourishment to expression.
In 2008, Chef Marco brought his vision to Miami, stepping into one of the country’s most dynamic and competitive culinary landscapes. He trained in several of the city’s most distinguished kitchens, cultivating precision, discipline, and a deep respect for premium ingredients.
His journey led him to Juvia, where he worked alongside Chef Laurent Cantineaux, protégé of the celebrated Chef Daniel Boulud. Under this mentorship, Chef Marco broadened his global perspective, blending classical French technique with contemporary expression while subtly weaving in the soul of his Mexican roots.
He later returned to one of Miami’s most iconic steakhouses, Smith & Wollensky, rising through the brigade from line cook to chef. With more than ten years there, his leadership became defined by rigor, consistency, and an uncompromising pursuit of excellence.
In 2024, Chef Marco relocated to Orlando to join the team at Rosa Mexicano at the Walt Disney World Swan and Dolphin. There, his culinary identity came full circle—reconnecting with the essence of his heritage while presenting it through a refined, modern lens. His work honors the depth of Mexican gastronomy, elevating traditional flavors with precision, elegance, and intention.
Today, Chef Marco’s culinary philosophy is rooted in authenticity and transformation—where memory, technique, and creativity converge. His cuisine reflects not only where he comes from, but the limitless possibilities of where it can go.
