The First Rule of the Chef

I’ve written this article based on my personal experience working in kitchens across the world. These lessons are part of what inspired my book.

A chef’s leadership doesn’t begin at the pass — it begins in silence. In the subtle shift that happens when others start mirroring your behavior, not your instructions.

You notice it one day — maybe during a chaotic service, maybe in the quiet after. Someone moves like you. Speaks like you. Adjusts their rhythm to yours. And suddenly, it’s clear:

You’re not just in charge of the food.You’re in charge of the room.

Over the past 25 years, I’ve led kitchens and teams across more than 10 countries — from Milan to the Maldives, from cruise ships to fine dining restaurants, from large hotel chains to independent culinary projects. I’ve seen brilliance, burnout, elegance, and chaos.

And in all these kitchens, one truth remains: the culture of a team reflects the posture of its leader. Not their authority, but their presence.

Leadership in the kitchen doesn’t begin when someone calls you “Chef.”

It begins when others trust you — not because they must, but because they choose to.

And that trust is earned quietly:

• In how you handle a mistake without raising your voice
• In how you offer correction without humiliation
• In how you show up consistently, even when no one is watching

That’s why I wrote 10 Rules of the Chef in the Modern Era. Not as a cookbook, but as a leadership guide forged in real pressure — for those who carry more than knives in the kitchen.

Rule #1 in my book is simple:Be optimistic.Because optimism is contagious — and in the kitchen, your energy becomes the team’s energy. Staying positive under pressure is a powerful way to lead — not by force, but by presence.

You lead when your calm becomes the team’s calm.You lead when your standard becomes the group’s standard.You lead when your actions say, without words:“This is how we treat people here.”

And the beauty of this rule is that it doesn’t only apply to chefs.

It applies to anyone leading under pressure — in restaurants, in hospitals, in classrooms, in boardrooms. Because leadership is not a position. It’s a responsibility.

Eventually, your team will forget the dish you served. They’ll forget the service time.

But they’ll never forget how they felt in your presence.

That’s the true legacy of a leader.

Leadership, especially in the culinary world, is no longer about controlling — it’s about creating. You’re not just crafting dishes; you’re crafting environments, emotions, and experiences.

The kitchen today is a stage for empathy, for growth, and for transformation. And as chefs, we are not only responsible for what we serve, but for how we show up — for ourselves and for others.

Each of the 10 rules in my book was born from pressure, but refined through reflection. And this first one? It’s not just about leading better. It’s about becoming the kind of person others are proud to follow.

The 10 Rules of the Chef in the Modern Era

• Be optimistic
• Find a reason to smile
• Forget yesterday
• Plan ahead for tomorrow
• Help each other
• Look at the big picture
• Don’t take it personally
• Use your creativity
• Be relevant
• The Chef is not always right — but it’s not recommended to contradict the Chef

Available on Amazon — search: 10 Rules of the Chef in the Modern Era by Cristian Marino

This story is based on real experience and personal reflection.

A Bit About Me

I was born in Milan and raised between Calabria and various parts of the world. My culinary journey has taken me through over ten countries, from Italy to Dubai to the Maldives. I’ve served as Executive Chef for prestigious hotel brands like Marriott, Radisson Blu, and InterContinental, and worked aboard Silversea Cruises. I’ve also had the honor of receiving "The Golden Q" from Ospitalità Italiana and a "Silver Plate" from the Accademia Italiana della Cucina. Today, I combine my experience as a chef and consultant with my passion for healthy living and leadership — helping others grow, both in and beyond the kitchen.