Cristian Marino
Bio
Italian Executive Chef & author with 25+ years in 10+ countries. Sharing stories on kitchen leadership, pressure, and the human side of food.
Stories (31)
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World Coconut Day in the Maldives: Chef Cristian Marino’s Culinary Tribute
A Day for the Coconut On September 2nd, the world marks World Coconut Day. For many, it might feel like one of those curious international occasions. But here in the Maldives, the coconut has a far deeper meaning. It is everywhere — in the palms that draw the horizon, in the water offered to guests as a welcome, in the kitchens where tradition and creativity meet.
By Cristian Marino4 months ago in Journal
Why Italian Nights Are Still the Star of Resort Theme Dinners
Theme Nights: More Than Dinner, a Journey In today’s all-inclusive resorts, dining is no longer just about food. It has become an experience, often the highlight of a guest’s stay. Theme nights are a key element of this: evenings dedicated to Mexican fiestas, Asian street food, seafood festivals, or local traditions that celebrate cultural heritage.
By Cristian Marino5 months ago in Journal
Beyond Paradise: Chef Cristian Marino’s Culinary Journey in the Maldives
When travelers picture the Maldives, they imagine turquoise waters, white sand beaches, and sunsets over the ocean. For Chef Cristian Marino, the story runs deeper. Behind the postcard views lie kitchens in full motion, multicultural brigades, and the challenge of delivering world-class dining in one of the most remote corners of the world.
By Cristian Marino5 months ago in Journal
Cristian Marino Returns to the Maldives
Italian culinary consultant Cristian Marino is back in the Maldives, overseeing the restaurants he once opened as Executive Chef. From mentoring kitchen teams to promoting healthy living, his work blends leadership, flavor, and the island’s unique rhythm.
By Cristian Marino5 months ago in Journal
How to Lead a Sustainable Kitchen: The Three Zeros Every Chef Should Know
For many years, I thought more meant better. More trays, more options, more action behind the pass. Fast service, overflowing buffets, and the thrill of abundance were how I measured success. I was trained to avoid running out — not to worry about what went to waste.
By Cristian Marino6 months ago in Journal
How to Handle Difficult Restaurant Guests: 5 Rules Every Chef Should Know
This story comes from my experience as an Executive Chef across more than ten countries — and from moments that tested not only my cooking but also my ability to stay calm and lead under pressure.
By Cristian Marino7 months ago in Motivation
Five Years Without Alcohol or Cigarettes
They call me Chef. But for years, I was running on fumes — and I didn’t even realize it. I used to smoke. I never drank in the kitchen — that was a personal rule — but outside of work, a glass of wine here and there had become part of my routine. A social habit. Harmless on the surface. But exhausting in the long run.
By Cristian Marino8 months ago in Journal
