Marco Gucciardi: maestro of detail, service, and hospitality
Currently, Marco ensures that your experience at the Île de France restaurant on the 9th floor of the Eaton Centre — or in the stunning grand dining room of Le 9e — is exceptional. And guest feedback is consistently glowing.
Before that, he honed his impressive expertise at equally remarkable establishments. From his first job at the Pink Palace in Greece to his current role as Director of Operations and partner in a dynamic restaurant group, Marco Gucciardi’s journey in the world of hospitality has been shaped by passion, precision, and an unwavering commitment to service.
It all began at age 18, when Marco, during his first backpacking trip through Europe, landed a job at the Pink Palace — a place somewhere between a youth hostel and a beach resort in Greece. Tasked with translating for Italian visitors, he quickly realized that the heart of hospitality lies in the details — in that personal touch that makes every guest feel not just welcome, but unique.
“It came naturally to me. I grew up in an Italian family, where food and time together were at the center of everything. My grandfather was a baker — he often cooked in a little shed behind the house. Meals were about more than just food — they were moments of connection,” Marco recalls.
Back in Montreal, Marco pursued marketing studies at Concordia University and began working in restaurants — first at Monkland Tavern, then at Mess Hall. But it was in 2005, when he joined Milos, that he discovered the legendary hospitality of Costas Spiliadis.
“Working at Milos was transformative. I was trained by the best. Costas taught me how to run a restaurant, and Kamil (one of the renowned servers) taught me the steps of true service. It wasn’t just about serving a dish — it was about creating an experience, a moment for the guest. That’s when I knew this is what I wanted to do for the rest of my life.”
From there, Marco’s career took off. He moved into the bar world, helped the Burgundy Lion Group with operations, and then partnered with chef Anthony Walsh to open a large-scale restaurant project: Bar George. Through these experiences, Marco refined his craft and held on to one essential lesson: hospitality isn’t just about good food — it’s about making every person feel special.
“True hospitality is emotional engagement,” he explains. “It’s about making people feel seen, valued, and comfortable. Every detail — from the lighting to the music to the way you speak to guests — matters. Once you understand that, every guest leaves happy. And they’ll come back.”
When COVID hit, Marco pivoted — he moved to Halifax and opened several restaurants in a short time. That’s where he truly began to shape his own vision of hospitality: one that blends technical perfection with emotional connection.
“People want to feel cool, recognized, called by name,” Marco says. “The magic is in the little things — the vibe, the service, the way you create a human connection. In the end, it’s all about making someone feel good.”
Written by Jean-Philippe Tastet
Photography by Alison Slattery
