After graduating from high school in Puerto Rico in 1995, chef Marga Raffucci went on to study Comparative Literature at the University of Puerto Rico. She then went on to further her education through studying law at the InterAmerican University of Puerto Rico, graduating in  January of 2004. Raffucci worked with her father at his law firm for about two years and started to realize that continuing a career in law was not her life’s dream.

She spent some time trying to figure out what it was that she truly enjoyed. Finding herself reading culinary magazines and planning her travels around different cultures, Raffucci made it a point to sample the regional cuisines. She sat back one day and said to herself, “Wait a minute, I think I have something here”, and all signs clearly pointed to her true passion for food.

Raffucci’s realization led her to an apprenticeship at the Aaron Restaurant, one of Puerto Rico’s most well known restaurants, located inside the Horned Dorsett Primavera Hotel, in Rincón. In October 2007, she moved to Boston and began an externship as a line cook at Aujourd’hui in the Four Seasons Hotel.  In October of 2008, Raffucci graduated from the Culinary Institute of America with an Associate’s Degree in Culinary Arts.

She joined the team at Sorellina in November of 2008 as a line cook. Proving herself a valued employee, she was promoted to Sous Chef within six months. For three years she honed her skills and craft and in September of 2012, was offered the position of Executive Chef. Her culinary background brings many strengths and culinary distinctions, an asset to the Sorellina kitchen.