Meet Marie Natalizio

Career path

Originally from Cannes, Marie discovered her interest in pastry during a 9th-grade observation internship. She went on to complete her high school diploma in economics and social sciences, followed by a Bachelor's degree in Culinary Arts at the Institut Paul Bocuse, where she acquired the fundamentals of gastronomy over three years.

To validate her degree, she completed an internship at The Peninsula in Paris, further reinforcing her pastry skills.
She then pursued a Master of Science in Culinary and Leadership Innovation at the Institut Paul Bocuse, developing expertise in innovation and transformation in the culinary field.

During this program, she interned as a Culinary Innovation Assistant and was later hired as a Project Manager at a Franco-Japanese group in Paris, contributing to menu development and leveraging her creativity and travel experiences.
At the same time, she worked as a freelance Project Manager for the opening of a wine bar, overseeing a photo shoot and developing the menu.

Marie later returned to Institut Lyfe (formerly Institut Paul Bocuse), this time not as a student, but as a Culinary R&D Project Manager at the Research Centre led by Chef Florent Boivin (MOF 2011). She remained there for nearly three years, supporting various food service actors by developing food prototypes and menu offerings, as well as enhancing the value of ingredients.
During this time, she strengthened her project management skills - from product ideation to market implementation - through B2B culinary sessions. She also honed her eye for detail and aesthetic sensitivity by producing numerous food and recipe photo shoots.

In May 2025, she joined Executive Chef Sébastien Faré at La Maison de l’Excellence as a Culinary Advisor for food service. In this role, she showcases ingredient ranges in recipes tailored to client needs, participates in culinary events such as the Gault & Millau Tour, conducts product tests, and contributes to the creation of innovative recipes. She also provides commercial support by leading demonstrations and trainings, sharing her expertise through the brand’s products.

Looking ahead, she strives to continue sharing her passion and energy through her creations.

The dish that marked her childhood

“My grandmother’s lasagna, featuring a rich ragu that simmered for hours, tender meat, and exquisite Parmesan, was truly exceptional. I could indulge in multiple servings.”

Her guilty pleasure

“Tiramisu - for its boldness, creaminess, and sweetness all at once.”