From Italy to Fulton Market: Chef Marcello Florio’s Journey to The Emily

A new season at The Emily Hotel brings a fresh culinary perspective to Fora. Beginning December 16, Executive Chef Marcello Florio takes the helm of the kitchen, introducing a menu that feels both deeply personal and effortlessly modern—rooted in Italian tradition, shaped by decades of international experience, and designed for the way we dine today.

For Chef Florio, food has always been guided by curiosity. Raised in Italy, he began cooking at just 15 years old, enrolling in culinary school at Villa Santa Maria shortly after high school. While his family once envisioned a future for him in medicine or law, the kitchen quickly became his calling. What followed was a career spanning more than 35 years, with time spent training and working throughout Italy and Europe before ultimately relocating to the United States nearly three decades ago.

That journey—across borders, cultures, and cuisines—now finds a home at The Emily Hotel.

“Italian cuisine is my foundation,” Florio shares, “but I’ve always loved pulling inspiration from other traditions. Modern American cooking allows for that kind of exploration. It’s about comfort and simplicity, while still leaving room for creativity.”

His debut menu at Fora reflects that philosophy clearly. New housemade pastas and a seasonal risotto take center stage, highlighting Florio’s technique and restrained, flavor-forward approach. Dishes like Chitarra with Short Rib Ragù, Gemelli Pesto with Stracciatella, and Butternut Squash Risotto with Gorgonzola and Blueberry balance richness and freshness, offering something familiar yet unexpected. Beloved Fora staples—including the signature bowls and smash burger—remain, ensuring longtime guests still feel at home.

Beyond the plate, Florio was drawn to Fora for the freedom to create and connect. The restaurant’s setting within The Emily Hotel—at the heart of Fulton Market—offers the opportunity to mentor a diverse culinary team while engaging directly with guests and the surrounding community. Looking ahead, his vision includes more interactive and immersive experiences, from tableside moments and wine dinners to cooking classes and intimate chef-led conversations.

The appointment also strengthens The Emily Hotel’s broader dining identity, which includes Selva, the hotel’s rooftop destination inspired by the energy of Mexico after dark. Together, Fora and Selva reflect the hotel’s approach to hospitality: thoughtful, layered, and rooted in experience.

As General Manager Zoltan Payerli puts it, Chef Florio’s arrival feels like a natural evolution. His leadership brings a renewed sense of authenticity and warmth to Fora—qualities that mirror the hotel itself.

With a new menu, a new voice in the kitchen, and a continued commitment to creativity, Fora enters its next chapter with intention—and plenty to look forward to this winter.

To learn more about Fora, explore upcoming events, or make a reservation, visitforachicago.com. For updates on dining, stays, and happenings at The Emily Hotel, visit theemilyhotel.com or follow along on Instagram.