Marco Calle-Calatayud is of Catalan origin and moved to the heart of the Lake District at the age of seven, who’s father ran the Low Wood Hotel for 11years. Proving to be a bit of a wild child he was sent of to Austin Friars school in Carlisle and then went on to Carlisle catering college. Arranging his own placement went to work at Miller Howe Hotel and didn’t return to college and remained working for John.J.Tovey OBE Chef Laurent 1986 for four years. Here he learnt the concept of honest cooked food that people would want to eat and enjoy. In 2006 John.J.Tovey OBE described Marco as “Clearly One of My Success stories!” Marco then moved to Uplands Country House Hotel, which was the sister hotel with Chef Tom Peters who had been one of the head chefs at Miller Howe for 14 years, and remained there for two years.
Marco moved onto working at the Imperial Hotel (Forte-Granada Group) as Sous-chef mainly working on the a la carte section and found this to be real learning curve.
In 1996 moved to Kingston-upon-Thames within the Granada group a took the position as head chef and help open
“The Burnt Orange Restaurant” at the Kingston Lodge.
In August 1998 with no financial backers Marco returned to Blackpool and opened this Blackpool restaurant “Kwizeen ” with brother-in-law Tony Beswick.In its first twelve months was one of the first restaurants in the country to take part in a fly on the wall documentary “If You Can’t Stand the Heat” and found it to be a real roller coaster of ride. Since then Kwizeen has been in the AA Restaurant Guide, Which Good Food Guide and in the last four years Hardens restaurant Guide.
Marco Has always used seasonal locally fresh produce and last was recognised by “Made in Lancashire” and ascertained “Taste Lancashire Highest Quality Assured”.
The style of food that Marco now serves is simple cooked, clean in taste with bold and powerful flavours. There is no garnishing on the plate, no drizzling just simple honesty with depth in flavour to show of these local Rolls Royce ingredients.