Behind the Scenes at BALEEN Naples with Chef Sascia Marchesi

Behind the Scenes at BALEEN Naples with Chef Sascia Marchesi

Set on the sand at LaPlaya Beach & Golf Resort, BALEEN Naples is a destination for seafood lovers—and a passion project for Executive Sous Chef Sascia Marchesi. Originally from Milan, Marchesi brings global training and family tradition to every plate. But as he puts it, “I serve what I like to eat. That’s the best recipe a chef can have.”

A Culinary Life, From Milan to Naples

Born and raised in Milan, Marchesi grew up surrounded by Michelin-level expectations. In fact, his parents owned a seafood restaurant for more than 30 years. “We were awarded with two Michelin stars,” he explains, “and our restaurant was based on seafood recipes as well, so working with seafood for me is not new.” He began cooking at age 14 under his mother’s guidance. “She was the chef of the restaurant,” he says. “She was spending 14 hours a day just cooking—it was inspirational.”

In 1994, Marchesi moved to the U.S. and got his start at Disney World. Today, he oversees BALEEN’s high-volume, high-demand kitchen while bringing European sensibilities to a coastal setting. “BALEEN is a complex restaurant,” he says. “We have a Mediterranean and coastal concept as far as the food, and the location—you can tell—we are right on the beach.”

A Menu Driven by the Sea

About 75% of the menu at BALEEN centers on seafood, sourced daily to reflect the ocean’s bounty. “The menu is based on territorial and sea offerings,” Marchesi says. “We get fresh seafood delivered every day.” Local favorites like red snapper, black grouper, and octopus share space with seasonal selections such as stone crab (when in season) and elevated dishes like king crab and Chilean sea bass.

“We try to stay traditional as much as we can,” he adds. “Our clientele, they’re mostly local, and they like to have their preferred seafood.” That said, he’s not afraid to add a little Milan to the mix. Pasta dishes make an appearance, as do rotating specials—including Asian or Italian nights, held every other Thursday. “Tonight is one of the Italian ones, so that’s why I’m here,” he says with a smile.

One best-selling dish holds pride of place: the Blackened Gulf Grouper. Served with neonata relish, a crab and charred corn truffle risotto cake, and champagne citrus beurre blanc, it’s one of the resort’s signature entrées.

The View Is Just the Beginning

There’s no mistaking where you are when you walk into BALEEN. “As soon as you come in, the atmosphere has changed,” Marchesi explains. “You start to see the scenery of the beach and the beautiful ocean from the big window.”

With a view like that, the food is intentionally light. “You don’t want to create anything with heavy cream when you are close to the ocean. You want to refresh yourself,” he explains. Even breakfast is being reimagined to fit the setting—tropical flavors, croissant-waffle hybrids, and a growing brunch following that appeals to both guests and locals.

BALEEN operates 10 menus daily, spanning breakfast, lunch, dinner, brunch, in-room dining, Elements Bar, and happy hour service. “Sometimes, you know, when you go in high season, these restaurants can reach up to 800 guests a day,” Marchesi says. “I don’t want to say we do a miracle, but we’re doing an amazing job in the back of the kitchen.”

A Chef Who Keeps Evolving

Despite the accolades—TripAdvisor ranks BALEEN as one of the top three restaurants in Naples—Marchesi remains humble and curious. “The competition is very, very high. Excellent, well-trained chefs,” he says. “We try always to thrive, to keep going up and up, to challenge ourselves. That’s the story of my life, basically. Being a chef, you can’t just stop at one level and stay there.”

That ambition extends to the entire resort. Beyond BALEEN, he also supports the menus at Tiki and Elements Bar—each with a different direction, all under the same culinary leadership.

From heartfelt dinners to anniversaries by the sea, Marchesi knows the impact a good meal can have. “Being a cook is one of the most beautiful jobs in the world,” he says. As for his only hard line? “I’m very open to anything, as long as you don’t put pineapple on pizza.”

For high-level hospitality, a kitchen that runs like clockwork, and a menu shaped by tradition and tide, ONLY Paradise will do.