Marco Alban, an Italian citizen, started his career at the legendary Hotel Danieli Excelsior in Venice and at Liscia di Vacca, Porto Cervo, in the famous Sardinian Costa Smeralda, after obtaining a diploma of technician in hotelier activities. 

He then progressed with his international career, first in Switzerland, at the World famous Kulm Hotel in St Moritz, where he became Head Sous-Chef and had the opportunity of working with some of the world greatest Chefs.

Marco’s other positions throughout his extensive career include Sous-Chef at Hotel Olivella au Lac in Morcote-Lugano and Grand Hotel Park in Gstaad, Switzerland and at the Mosimann’s Belfry in London and Hotel Metropole at Beaulieu sur Mer, Cote d’Azur, France. 

He then moved onto our sister properties; Hotel Splendido in Portofino and Reid’s Palace in Madeira where he became Executive Chef before moving to The Ritz Four Seasons Hotel Lisbon and former Orient-Express Hotel, Quinta do Lago in the Algarve. When Orient-Express sold the property Marco became Opening Executive Chef of the new Cascais Mirage in Cascais, in the Lisbon Costa do Estoril, which was an important milestone in his career.

He left the Cascais Mirage for his biggest challenge to date as Corporate Executive Chef, a new position at Orient-Express Hotels in Peru. Marco now looks after the unique Hotel Monasterio in Cusco, the Miraflores Park Hotel in Lima, the Machu Picchu Sanctuary Lodge and the luxury Hiram Bingham train which runs from Poroy, near Cusco, to the ancient citadel.