Cristian Marino – A Chef Consultant Multi Sensory Experience Of 20 Years

Cooking is just a blend of science and art. Moreover, there are tons of techniques and skills that need to be learned, but it’s with these skills that you will create amazing dishes that will impress everyone. However, being in the kitchen is all about creating new ideas and taking risks. A chef must always be willing to try something new. Moreover, the creativity inspires a food’s taste and presentation, which is also hugely important to the overall dining experience. And this creativity needs to be passionate and everlasting, just like what Chef Consultant Cristian Marino offers.

Who is Chef Cristian Marino?

Chef Consultant Cristian Marino is famous for working with interesting pairings, modern cooking techniques and his experience of more than 20 years and in 10 different countries.

Cristian Marino: “I believe that contemporary Italian cuisine is based on following concepts: intention, passion, consistency, character, style and authenticity. However, some of these concepts, like style, have been overused and possibly lost some of their strength along with authenticity, but being truly authentic to yourself and culinary style is not to be taken for granted.”

Cristian advices to worry less about your mistakes and try to overcome them. The real pleasure of table is sharing food with friends and family.

Cristian Marino: Early life

Cristian had learned to cook amazing food at his parents’ local restaurant in Calabria, a place in southern Italy. However, in order to explore the world, just before leaving Italy, Cristian made sure that he attained enough of what Italy has to offer by working in different regions inside Italy. He left the south for the north where he studied at the ‘E. Maggia“ institute in Stresa’ on the Maggiore Lake.

“Cristian had worked in Indonesia just before the COVID-19 situation. Most of his career has been spent with working with international brands, roaming in Silversea (6 Star Cruise Ship), working in Radisson Blu and InterContinental. Moreover, he was also hired as the preopening Executive Chef for a 4 Star hotel, a 5 Star hotel and the largest ballroom in East Java, Indonesia for the Marriott hotel chain.”

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