Marga Raffucci

Executive Chef

Hoboken, NJ

Born in Puerto Rico, Marga has a degree in Comparative Literature from the University of Puerto Rico. She then went on to Law school, where she realized that a law career was not how she saw spending the rest of her life.

Food always being a major part of life starting with family where all celebrations were centered around it, reading cookbooks, food magazines and planning her travels around it, she decided it was her passion and worth exploring as a career.

Her first kitchen job was an apprenticeship under chef Aaron Wratten at the Horned Dorset Primavera Hotel, in Rincón, Puerto Rico, the island’s only Relais & Chateaux property, where it became clear that she had made the right choice. She went on to study at the Culinary Institute of America, during this time she completed an externship the Four Seasons Hotel Boston under Chef Brooke Vosika. After graduating from the Culinary Institute of America, she joined Chef Jamie Mammano’s modern Italian restaurant Sorellina in 2008 as a line cook, six months later was promoted to Sous Chef where she honed her skills and in 2012 accepted the position of Executive Chef.