Chef Aubrey
Culinary Roots
As a young girl, Aubrey loved being in the kitchen. Growing up in Seattle, she would go crabbing during the summers. These experiences instilled an appreciation and love of fresh seafood. She learned the art of catching, cleaning and cooking-sea-to-table was very real. Driven by passion, Aubrey graduated from the Culinary Arts Institute at UVU. Here she cultivated her skills and developed an excitement for Italian cuisine. This excitement took her to Italy where she studied & learned the art of homemade pasta, pizza and sauces.
Her Clients
Since her days in Italy, Aubrey has used her skills and passion to feed the masses through private catering, cooking classes and taking care of her family. Aubrey's clientele includes: Todd Pedersen (Philanthropist) James Harden (NBA) Kevin Durant (NBA) Jeremy Guthrie (MLB) Ryan Smith (Qualtrics) C-Suite Executives: Vivint Smart Home, Clear Link, Low VA Rates, Overstock, Nuskin, Skull Candy, DOMO, Traeger grills, Award-winning Surgeons, Music Producers, Local City Officials, First Responders and Legislators.
Passion
Aubrey is very passionate about health, fitness and a nutrient dense diet. She strives to educate her children and peers on the importance of taking care of their bodies through food and exercise. That said, she can't resist a perfectly layered, buttery croissant or homemade pasta. She lives by the rule of all things in moderation. Traveling and exploring cultures through food is an on going life pursuit. Marco and Aubrey share this love together and plan to share their experiences here on amniccoli.com
To know them is to know the love for family, friends, and cooking.
Chef Marco
Early Influences
From a young age, Marco knew he wanted to become a chef. He looked up to his father (Bruno) and mother (Judy), he wanted to be just like them - his father a chef & restauranteur owned and operated Bruno’s Old World Italian Deli in Los Angeles for many years. Growing up in the industry gave him a hands-on education which has proven priceless for his creative mind. After graduating high school, he immediately entered culinary school, eager to build on his knowledge and fast track him into professional kitchens.
Rising Through The Ranks
During school, Marco was enlisted by Culinary Crafts, one of the most respected catering agencies in the world. There he helped run the bakery and eventually took over as the head pastry chef. Soon after, the Executive Chef, pulled him over to be sous chef where he flourished. A year later, Marco was named the youngest Executive Chef in the state of Utah at 22 years old. He went on to produce over 500 events annually and lead his team to ICA Caterer of the Year in 2013. In this role, he cooked for the last three Presidents of the United States, world leaders, athletes, and celebrities. At this time, he was a guest chef at Chef Dance during the Sundance Film Festival.
Awards & Recognition
In 2014, he joined forces with Harley-Davidson to create a fleet of gourmet sliders food trucks. From there, Marco was recruited away to Traeger Grills as the Global Culinary Director. At Traeger, Marco earned his BBQ stripes traveling the world studying authentic BBQ with the best pit masters in the industry, including the Professor & Tuffy Stone. Here are a few of Marco's accolades: “Fab 50” - Utah's Youngest Executive Chef Keynote speaker at "The Art of Catering” global conference Chef Contestant - Chopped Grill Masters Chef Contestant - Guy's Grocery Games Chef Participant - Toyota Launch Party - Vancouver CAN Judge - Grand Cochon 555 (2016) alongside Tyler Florence, Andrew Zimmerman.
Passion
Throughout his career, Chef Marco has been recognized for his professionalism, personal touches, and enticing creations. He’s a family man with focus on building relationships between people over delicious, healthy food.
