Rocky Maselli: A fresh take on food

By: Courtney Simich

Marche Restaurant is a name that has long represented prestige and indulgence. But, before the name Marche Restaurant there was the name Rocky Maselli. Maselli is a chef at Marche and has been connected to the restaurant since its start in 1998. Maselli is known today as a link between Eugene and the world of fine dining. His respect for fresh ingredients and the ultimate culinary experience has won him numerous awards and pushed him far across the globe. “Anywhere you go there is a food story to be told. Food reflects diversity, culture, exposure. Getting to share that story is very rewarding,” said Maselli.

Maselli’s involvement in the culinary world began at a young age. By the time he was 10 years old he was helping his mom in the kitchen of their restaurant on an island in British Colombia. He watched and learned as his mother made pasta from scratch and experimented with ingredients from local farms. After graduating high school, Maselli decided to pursue cooking in a professional way by enrolling in the culinary and hospitality program at the City College of San Francisco. This led him to an internship at John Ash Restaurant in Sonoma County. The Michelin guide has been quoted stating the restaurant is, “A pioneer in farm-to-table dining”. This opportunity opened the doors for Maselli to join the team at A16 restaurant. They brought him on board to start a new restaurant in Japan. “I was on top of the world when I was asked to lead the Japan restaurant for A16. Food wasn’t just a memory of my mom anymore. It was leading me to these crazy places and was the center of my entire life,” Maselli said. At the height of his career Maselli met someone that ultimately changed his path. Jeanette became his wife rather quickly after the two fell in love and she urged him to consider leaving his fast paced culinary career to start a family in a quieter environment. Eugene became their new home. His mother in law saw opportunity in the situation and in 1998 Marche Restaurant was born.

The culinary world, outside of Willamette Valley, has continued to call to Maselli since moving to Eugene. He recently came back to Eugene from a venture he was briefly part of in Oakland, California. But, Willamette Valley’s supply of and appreciation for fresh ingredients continues to inspire Maselli as his career evolves. “There is a hidden price you pay when you consume cheap ingredients. You don’t know the history of the product and what you will ultimately do to your body if you consume it. I’m just glad to see the world starting to understand that,” Maselli said.