Born in the agro-Nolana area, specifically in Piazzolla di Nola, Marco Giugliano got his start at just 15 years old in his family’s restaurant. “I was attending the Maria Montessori Hotel Institute in Somma Vesuviana, and on weekends I would follow the team at NEMO, a restaurant my family owned,” says Giugliano. “That’s when my deep love for cooking began to take shape.”
His career started in pastry, but soon transitioned as he entered the kitchens of some widely renowned restaurants where he trained with some of the best chefs in Europe, working his way through the Amalfi Coast, Mykonos, and London before heading to the United States. Giugliano has served as executive chef in several Michelin-starred restaurants including Quattro Passi in London’s Mayfair District and Taverna Estia in Brusciano, Italy. He also served as executive chef at Il Baretto in London and at the now-closed Strega Restaurant in Branford, Connecticut, where he was awarded “Two Forks” by the Italian wine and food magazine, Gambero Rosso. In 2018, Giugliano made the move to Miami where he opened Doma, a contemporary Italian restaurant in the heart of Wynwood — the city’s fastest growing neighborhood.
After bringing success to Doma, he set out to create something of his very own. At the end of 2024, Mano Libera opened its doors serving Italian cuisine completely on his own terms. “I’m finally getting the chance to incorporate international influences and techniques I’ve learned throughout my career,” says Giugliano. “I love to balance authenticity with innovation, and I always finish my dishes with a touch of extra virgin olive oil, which I consider essential—like wearing a great perfume before a special occasion.”
From classic dishes like linguine alla Nerano and spaghetti alla vongole to more inventive fare like a tuna tartare made with avocado mousse, wasabi popcorn, and lemon caviar served with nori chips, the menu at Mano Libera offers a fresh take not just when it comes to ingredients, but the ideology behind each offering. “Cooking is more than just a job for me—it is an art, a passion, and a way to express myself,” says Giugliano. Like many chefs, his love for cooking deepened as he worked alongside great chefs, traveled, and discovered new flavors and traditions.
