From an early age, his parents and grandparents shaped him with a deep understanding of the respectful use of regional foods. This crystallized his enthusiasm for the cooking profession early on. In particular, Mario was captivated by Austria's excellent top gastronomy. After his apprenticeship, he found the platform to fully live out his passion at the renowned Restaurant Hotel Obauer. Here he was able to gain valuable insights into the patisserie as well as hors d'oeuvrier. He is currently living out his culinary passion as a gardemanger.