MARIO BUCCELLATI is an Italian-American chef, restaurant consultant, recipe developer and the founder of Mariolino's. He specializes in the plant-based cuisine.

In 2019 he embarked on a culinary adventure to Italy to expand his knowledge of plant-based food and connect deeper with his Italian roots. During his stay in Lucca, a small town in Tuscany, he deepened his understanding of fresh pasta, sauces, breads, and desserts, at the macrobiotic & plant-based school, Gioia di Vivere. He then visited Athens and London to meet with restaurants and chefs to learn about their techniques and imagination behind the food they had to offer.

Upon returning back home to the states, Mario began working in Manhattan at two well-respected plant-based restaurants: Avant Garden and Dirt Candy, while also studying vegan cheese making from the Vegan Gastronomy Culinary Academy. 

As a restaurant consultant, Mario curates menus which substitute name brands with his original plant-based recipes and reimagines the space by creating a more efficient and functional environment.



Mariolino's was created in response to the lockdown of March 2020. Since most restaurants closed their doors and grocery stores became difficult to navigate, Mario decided to launch his own plant-based Italian speciality brand. He offered fresh pasta, crafted sauces, dairy-free cheeses and Italian desserts. Everything was handmade, packaged and hand delivered to the 5 boroughs of New York City, Jersey City and Westchester County.

In 2020 alone he fed over 200 families and hosted 9 pop-up events which fed an additional 470 people. The following year Mario showcased his plant-based Carbonara sauce along with a fresh pasta workshop at the NYC VegFest & Symposium.

Mario has always had a passion for feeding and entertaining his community. His dream is to bring Mariolino's to the masses starting with 3 premium plant-based pasta sauces to be available nationwide. His goal is to encourage individuals and families alike to explore their own kitchens through the plant-based Italian specialties he has to offer.


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