MARIO BUCCELLATI is an Italian-American chef, founder of the Eight Eat Experience, the Creative Director for Innoculated Farms, and was a finalist on Food Network's Chopped “Carnivore Converter” episode. His approach to cuisine centers on plant-based, mushroom-forward, and colorful fresh pasta dishes.

In 2019, Mario embarked on a transformative journey to Italy, eager to reconnect with his heritage and expand his expertise in plant-based cooking. During his time in the small Tuscan town of Lucca, he immersed himself in the art of making fresh pastas, sauces, breads, and desserts at the macrobiotic school Gioia di Vivere. He later returned to Italy in 2025 to meet with some of the country’s leading plant-based chefs and restaurants.

Upon returning to New York, Mario continued to sharpen his craft in Manhattan restaurants such as Avant Garden and Dirt Candy. In response to the lockdowns of March 2020, he launched Mariolino’s, an Italian plant-based food service that delivered artisanal pasta and Italian specialties to over 500 families. The following year, as a guest chef, he held a fresh pasta workshop at the NYC VegFest & Symposium.

In 2023 and 2024, Mario served as Chef de Cuisine for City Roots Hospitality, New York City's premier vegan restaurant group by Chef Guy Vaknin. In this role, he managed six restaurants and commissary operations, helping to launch new Manhattan concepts such as Anixi and Sentir, and developing menus for Beyond Sushi, Coletta, and Willow.

In 2025, Mario expanded his international presence as a culinary consultant for Chutnej in Prague, where he refined their menu and workflows as well as hosting an 80-guest dinner that showcased his signature plant-based dishes.

Mario’s signature dining series, The Eight Eat Experience, features intimate 8-course tasting menus designed for eight guests, crafted entirely from scratch and served over three immersive hours. That same year, he became Creative Director and partner at Innoculated Farms, an exotic mushroom farm in Fairfield, New Jersey. Together, they’re developing a farm-fresh mushroom delivery service to New York City and spearheading educational initiatives that teach schools and hospitals how to cook with mushrooms—advocating for food sovereignty and healthier, more sustainable eating habits.