About

CRISTIAN MARINO | CHEF | CONSULTANT | AUTHOR

Chef & Traveller Since 1999

Cristian Marino – Italian Chef born in Milan , raised between Calabria and the world

Cristian Marino (39 Years Old) is a Chef , traveling around the world since 1999.

He is also the author of the book THE “RECIPES” OF MY SMILE .

Born in Milan in February 1982 , He moved to Calabria at a very young age and soon Cristian began learning cooking from their parents’ restaurant in Calabria . At the age of 17, he left the South and moved back to the North of Italy where he studied at the prestigious institute ” Erminio Maggia ” hotel school in Stresa on the shore of the Maggiore Lake and spending the evenings working in hotels and restaurants in the area . Before leaving Italy to explore the world, Cristian made sure that he attained enough of what Italy has to offer by working in different regions of Italy . From the sea to the mountains, from south to north passing through central Italy, including : Calabria, Abruzzo, Piedmont, Aosta Valley .Which means assimilating the different traditions, knowing different ingredients and techniques.

From established Executive Chef of 5 stars Hotels to Culinary Consultant

The passion has taken Cristian across Italy , Europe , Middle East and Asia where he has gained extensive culinary and life experiences .Cristian’s resume includes a travel experience of over 10 countries, and with a portfolio of restaurants from Asia through Europe to the Middle East. He has also obtained and maintained ‘The Golden Q’ from Ospitalità Italiana for all the Italian restaurants that he has worked for .He also received the ‘Silver Plate’ that he had obtained after the visit of the representative of the Accademia Italiana Della Cucina in one of the restaurants he had worked for.Along with his experiences within Italy, France , UK, Spain , Croatia, Romania , Bulgaria ,Indonesia and Dubai.The chef has also travelled and been inspired by the over 30 countries he has visited while working for Silversea – a multi-awarded 6 stars Cruise Ship. He affirmed his career as Executive chef in Europe for Radisson Blu and InterContinental. His last assignemnt as Executive chef for international hotel chains was from 2019 until 2020 with Marriott Hotels & Resorts , East Java-Indonesia, to work as a Complex Executive Chef for two pre-opening hotels and finally now he became the Italian Chef consultant for the global hospitality market .

Personalised services at your disposal

The CMMenu  by Cristian Marino

My flagship service is the ‘CM Menu’, a signed menu by Chef Cristian Marino, an authentic Italian menu solely conceived for your business. Where I undertake to design, implement and maintain it with scheduled visits throughout the year. The basic idea for this scheme is to provide my menu to the authentic Italian restaurants and international hotels worldwide

Chef Cristian Marino 

Consultation for pre-opening or re-opening of hotels and restaurants , examples of my services include : Menu design, engineering and costing for a la carte and conference & banqueting | kitchen setup from scratch | implementation of HACCP or USPH standards | Identify new staff members utilising the over 30 thousand connections via my personal LinkedIn account.

On demand services ,Cooking lessons and more:You can use my attention for details and worldwide experience as a mystery shopper. I could stay one or two nights in your hotel and provide a fully detailed report of the overall experience with focus in F&B to identify the missed opportunities of up selling and providing professional feedback in regard food , drinks and service quality.Additionally I am able to assist as either a Special guest chef for show cooking , cooking lessons for private events.Use myself as a “Guest Chef” , my image and my highly appreciated social media to promote your hotel, F&B outlet or restaurant. We can fully customise the collaboration . For example I can design and cook with your chef a set menu for a special evening , be the protagonist of your kitchen for a day or I can eat and share my honest and valuable feedback on my social media about the experience .Additionally I am able to assist as either a Special guest chef for show cooking , cooking lessons for private events. Possibilities are endless !If you are looking forward to know me better and collaborate with me please contact me via email , phone or WhatApp

Relevant past experiences

Complex Executive chef at Marriott International – Surabaya , Indonesia (2019 – 2020 )
ExCom member and part of the pre-opening team , I’m responsible for the culinary team of two hotels with total capacity of 500 rooms , 4 F&B outlets , the largest ballroom in East Java and 15 meeting rooms .

Executive chef at InterContinental Bucharest , Romania (2014- 2018 )

Management of daily operations in Kitchen and Stewarding to ensure profitability .In charge of Kitchen operations, working closely with F&B Manager and Marketing; Responsible for 3 outlets, 11 meeting rooms, 3 ballrooms, Room Service, Casino and Club Lounge.
Corso Brasserie – a restaurant open for breakfast lunch and dinner. Modigliani Restaurant – Italian steak house serving authentic Italian food and steaks. Intermezzo Bar – classic bar food. Grand Ballroom accommodating functions for up to 300 people seated; cocktail receptions for up to 500 people. Outside catering up to 150 people for gala dinners. 
• Direct report to General Manager;
• Supporting the preparation of Food & Beverage budgets; 
• Regular interaction with current & potential clients, community leaders, suppliers, competitors & other members of the local community

Executive chef – Executive sous chef – Italian Head Chef at Radisson Hotels (2009 – 2014)

Radisson Blu Split, Croatia (300 rooms)
EXECUTIVE CHEF
Reported to the General Manager of the hotel and was responsible for 2 restaurants and 2 bars;
In charge of the overall operation and administration of the culinary and banquet kitchen teams for
Caper a la carte restaurant, Fig Leaves restaurant and the Door Bar, along with Room Service and 9
meeting rooms and the Grand Ballroom.

Radisson Blu Sofia Bulgaria (150 rooms)
EXECUTIVE CHEF
Reported to the General Manager of the hotel and was in charge of 2 Food & Beverage outlets:
Studio restaurant and Super Breakfast, along with a la carte dinners.
Also responsible for The Ballroom (240 -400 guests for a cocktail parties) and 3 small conference
rooms (10-50 guests)

Radisson Blu Bucharest, Romania (450 rooms)
ITALIAN HEAD CHEF & EXECUTIVE SOUS CHEF
Reported to the Executive Chef and was in charge of creating authentic Northern Italian menus.
Trained all the kitchen staff to develop an Italian touch;
Created recipes based on food cost and market offers, managed daily operations in the kitchen toensure profitability;
Regularly dealt with suppliers and interacted with guests.
Promoted to Executive Sous Chef in June 2011. Assisted the Executive Chef to create menus and supervised all the different outlets: The Lounge Bar; Dacia Felix – super Breakfast Buffet (224 seats),
Prime Steak & Seafood Fine Dining Restaurant, the only restaurant in town which served the authentic Hereford beef; Caffé Città, specialised in dished from Northern Italy, open kitchen, pizza
oven, coffee , cakes (120 seats) and summer terrace (70 seats); Le Bistro Garden, Spanish specialties;
Le Bistro, Belgium Brasserie; Pool Side Grill (110 seats); Bla Lounge Bar (80 seats) and Light Bla
Terrace(60 seats).
Also was responsible for the Grand Ballroom (350 seats) and cocktail receptions for up to 1500
people, along with 11 meeting room