CRISTIAN MARINO JOURNAL
Food, leadership and life behind the kitchen.
Reflections on Italian cuisine, hospitality, wellbeing and the professional life of an Italian Executive Chef.
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Behind the Scenes of Successful Resort Buffets
Hospitality Leadership · Resort Operations · Buffet Strategy A Great Resort Buffet Is Built Before Service Starts A resort buffet may look simple to the… Read more
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After May Day: Calm Leadership in High-Pressure Environments
A personal reflection by Chef Cristian Marino on May Day, work, calm, and the responsibility of leadership in hospitality and professional kitchens. Read more
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Easter, Pasquetta, and the Quiet Work Behind Hospitality
Today is Easter Monday, known in Italy as Pasquetta. In Italian tradition, it has always been linked to simple outings, shared food, and time spent… Read more
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The Eggplant Parmigiana Guests Always Ask Me For
Classic Italian Food The secret sits quietly in the middle. Eggplant Parmigiana, Parmigiana di Melanzane Italian food has dishes that belong to a country and… Read more
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Leadership in Hospitality: Lessons Learned and Direction for 2026
Hospitality Leadership Leadership in Hospitality: Lessons Learned and Direction for 2026 Direction, preparation and trust remain at the heart of hospitality leadership, especially when pressure… Read more
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Italian Cuisine Becomes UNESCO Heritage
A personal reflection from an Italian chef who carried its flavors across the world When UNESCO officially announced that Italian cuisine is now recognized as… Read more