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 (35)
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Maldives Tourism Day: Tradition, Flavors, and Stories Behind Paradise
The Maldives is known worldwide for its turquoise lagoons and beaches so white they look unreal. But every year on October 4th, there’s something beyond the postcard view: Maldives Tourism Day.
By Cristian Marino4 months ago in Journal
Oktoberfest Arrives in the Maldives: A Bavarian-Inspired Buffet
The world’s most famous beer and food festival has traveled far beyond Bavaria. This year, even the Maldives joined the celebration with a special buffet inspired by Oktoberfest traditions. Curated by Italian Executive Chef and Culinary Consultant Cristian Marino, the event brought a Bavarian touch to the tropics.
By Cristian Marino5 months ago in Journal
Vitello Tonnato: A Dish That Never Left My Heart
There are recipes you study at school, recipes you prepare for guests, and then there are recipes that stay with you forever. For me, Vitello Tonnato belongs to that last category. I first encountered it more than 25 years ago, as a young student in Stresa, a town on Lake Maggiore in northern Italy. At the time, I didn’t realize how much this dish would follow me — across countries, kitchens, and the different stages of my career. Yet every time I prepare it, I feel a connection to that first experience.
By Cristian Marino5 months ago in Feast
Beach Dinners in the Maldives: Top Experiences You Shouldn’t Miss
A Dining Concept Born from Nature In the Maldives, dinner is not confined to four walls. As the sun sets, the horizon blushes pink and orange, and stretches of soft white sand are transformed into open-air dining rooms. Tables stand just meters from the shore, their candles flickering in the breeze, while the sound of waves replaces background music.
By Cristian Marino5 months ago in Journal
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 Marino5 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 Marino6 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 Marino6 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 Marino6 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 Marino7 months ago in Journal
