Chef Aldo Marcon grew up in Saronno, Italy, where he developed a passion for food in his grandmother's kitchen. He went on to attend culinary school in Milan, and after that, he worked at the well-known Cafe Fiorello in Manhattan. He eventually moved to New Orleans, where he cooked alongside such famed chefs as Emeril Lagasse and Mario Batali.

In 2008, chef Marcon moved once again, this time to Miami to work in some of the area's renowned Italian joints, including Quattro, and see if sharks like carpaccio as much as people. Now he is running his own eatery—Cinque Terre Restaurant.

Here, he delights diners with both Italian and Mediterranean favorites, including dishes such as Mediterranean mussels, served in a white wine garlic sauce with a touch of fresh tomato, and mele and gorgonzola, a salad of baby spinach, sweet gorgonzola cheese, sliced green apples, and lemon-olive oil dressing. For main fare, diners can choose from the likes of Mahi-mahi with shrimp, summer vegetables, roasted potatoes, and a lemon-caper sauce, or a succulent skirt steak served with roasted baby potatoes, summer vegetables, and cabernet sauvignon sauce.