In the quiet beauty of a Sicilian garden, young Marcello Marino first discovered the transformative power of food. As he watched his grandmother nurture her vegetables with care, he learned that cooking was a way to connect with the earth, with others, and with oneself.
Decades later, Marino’s journey from those humble beginnings to becoming an internationally acclaimed chef and educator has been nothing short of extraordinary. His life’s work is a testament to the belief that food is art, culture, and an unparalleled bridge between people.
“I still get goosebumps thinking about it,” Marino said. “My grandmother’s tuco, a Sicilian tomato sauce made with veal, is something I’ll never forget. My parents were traveling in Europe and left my sister and me with my grandparents in Sicily. My grandmother immediately took me to her garden, where she nurtured her vegetables with such care. She showed me how to touch the plants, feel their life, and understand their connection to the earth. I was only about 9 or 10 years old, but that summer left an indelible mark on me.”
That summer was a transformative period in his life.
“We spent hours picking tomatoes, peeling them, macerating them, and cooking them,” he said. “My grandmother added osso buco (veal shanks) to the sauce to enrich the flavor with marrow and fat. By 5 p.m., after a full day of work, the sauce was finally ready. I was fascinated to see how the tomatoes had transformed from fruit on the vine into something entirely new. That’s when I learned one of the most important lessons of my life: good things take time. My grandmother was right. You can’t create incredible food or unforgettable memories in just five minutes."
It was during that summer that Marino realized his passion for cooking.
“I knew I wanted to cook for the rest of my life,” he said. “My parents didn’t take me seriously at first. My father, a pilot, wanted me to follow in his footsteps, but I stuck to my guns. By the time I was in school, I spent my weekends working in restaurants and helping my mother in the kitchen.”
Marino’s determination to follow his culinary dreams led him to Le Cordon Bleu of Culinary Arts in Chicago, where he became not only a graduate but also an ambassador for the culinary institution. Over the course of his 35-plus-year career, he has worked in 39 countries across four continents, leading kitchens at ski resorts, cruise lines, and luxury restaurants. His achievements include organizing the “Savoring the Americas” gala dinner at the James Beard Foundation and launching the first Spanish-language diploma program at Le Cordon Bleu. His work has earned him accolades such as the Career College Association’s National Teacher of the Year award.
Marino’s approach to food and hospitality is rooted in passion.
“Ultimately, for me, hospitality is about enhancing someone’s quality of life,” he said. “It’s not just about the food; it’s anticipating needs and creating meaningful connections.”
Marino’s experiences around the world have shaped his understanding of culinary excellence.
“Culinary excellence depends on your surroundings and context,” he said. “When I was in Kenya, visiting the Maasai Mara, I saw tribesmen walking five days to fetch water. In that environment, excellence might mean simply preparing food that sustains life. In contrast, hosting a royal dinner requires an entirely different level of precision and presentation. Excellence means creating food that resonates with the people you’re serving.”
Now based in La Porte, Indiana, Marino is dedicated to fostering a sense of collaboration within the local hospitality industry. Through his project La Ventana, which means “The Window” in Spanish, Marino aims to create a space for growth and innovation.
“A window is an opportunity,” he said. “It lets in light, fresh air, and new possibilities. That’s the kind of positive change I want to create.”
Marino collaborates with local restaurants, offering mentorship and guidance.
“I’ve been helping restaurants like Tony’s Table,” he said. “Whether they need advice on a recipe, a fresh perspective, or guidance on how to improve, I’m always happy to jump in.”
His commitment extends beyond the kitchen. Marino works with individuals with disabilities and children with autism, using food as a tool to build confidence and creativity.
“There’s nothing more powerful than seeing someone overcome a challenge and discover their potential,” he said.
Marino’s devotion to food is rivaled only by his commitment to education.
“I believe education is decaying,” he said. “We’re no longer developing thinkers – we’re developing factory workers. Education is one of the four pillars of society, and without it, there’s no foundation for growth.”
For Marino, teaching is about more than passing on knowledge.
“If I’m teaching someone how to make Hollandaise sauce, and your sauce fails, I’ll ask, ‘What went wrong?’ Then I’ll encourage you to try again. That’s what real teaching is – empowering you with the tools, knowledge, and confidence to succeed.”
His main philosophy boils down to just three words.
“Life is good,” he said. “No matter what, you’ll get through it. Your personality, your culture, your environment – they make you who you are. Everyone is unique, and if you can’t see that in yourself, you’re missing out.”
Even after decades in the culinary world, Marino’s curiosity remains undiminished.
“I still discover new flavor profiles and new ways of doing things,” he said. “That’s what keeps me going.”
Marino’s story shows the true transformative power of food. He is on a mission to share his love of food and its ability to bring people together.
“Every major decision that has shaped the world has happened around a table of food,” he said. “It’s the ultimate connector, providing comfort and encouraging dialogue.”
As he continues to inspire others in La Porte and beyond, Marino reminds us that life’s most meaningful moments often begin with a shared meal. His commitment to education and belief in the power of collaboration offers a hopeful vision for the future of hospitality. Marino knows that through passion and perseverance, we can all make the world a little brighter from one meal to the next.