In 2009, chef Marco Riva and pastry artist Elena Fontaine pooled their life savings into a 40-seat restaurant on Flavor Street. Their bet? That people were hungry for more than food — they craved connection, story, and artistry on a plate.
Fifteen years later, Extrazcon has grown into an award-winning culinary institution, expanded into catering and private events, and earned recognition from Michelin, James Beard, and countless guests who return again and again.
Yet the heart remains the same: two passionate individuals who believe a meal shared is a moment that becomes part of who you are.
Every decision we make — from ingredient sourcing to plate presentation — is guided by a set of unwavering principles.
To transform every meal into an unforgettable experience by combining extraordinary ingredients, artistic craft, and genuine human connection — making every guest feel like the most important person in the room.
— Marco Riva & Elena Fontaine, FoundersWe source 90% of our ingredients from local farms within 100 miles, reducing our footprint while maximizing freshness and flavor.
Cooking is our canvas. Each dish is crafted with the precision, creativity, and passion of a master artist.
Service is not a transaction — it is a relationship. We treat every guest as an honored member of our family.
Our menu evolves with the seasons, with culinary trends, and with our team's boundless curiosity to push boundaries.
Average is not in our vocabulary. We hold ourselves to the highest standards in every detail, every time.
We invest in the communities that nourish us — partnering with local schools, food banks, and culinary education programs.
Trained at Le Cordon Bleu and former sous-chef at Noma. 25 years of culinary mastery.
Winner of the National Pastry Championship 2015 and 2018. Inventor of 60+ original dessert recipes.
Certified Master Sommelier with expertise across 28 wine regions. Curated our 400-label cellar.
Former Five Seasons Hotel events coordinator who has planned 500+ luxury gatherings worldwide.