My Journey as a Chef

When people ask me where I come from, I often smile and hesitate. Not because I don’t know the answer, but because it’s never just one place. I was born in Milan, raised between the vibrant north and the sun-soaked south of Italy, and shaped by kitchens across Europe, Asia, and the Middle East.

My name is Cristian Marino, and I’m an Executive Chef, Culinary Consultant, and Author. But beyond the titles, I’m a man who believes that food, leadership, and even pain — when shared with honesty — can nourish the world.

A Childhood Between Cities and Seasons

My earliest memories are not of toys or cartoons, but of scent: tomato sauce simmering slowly, basil leaves crushed between fingers, fresh bread rising under a tea towel. I grew up between Milan and Calabria — two sides of Italy that could not be more different. One taught me structure, discipline, and ambition. The other gave me warmth, resilience, and rhythm.

My parents owned a restaurant in southern Italy, and from a young age, I was surrounded by chefs, servers, and the heartbeat of hospitality. I didn’t choose this life — it chose me.

A School That Became My Compass

My professional journey began at “Erminio Maggia” Hospitality School in Stresa, one of the most respected culinary institutions in Italy. There, I learned more than recipes. I learned that excellence lives in the details, that respect for ingredients is the beginning of everything, and that being a chef means telling stories — not just feeding people.

One of my instructors once told me: “Technique is your foundation. But empathy is your soul.” I carry those words in every kitchen I enter.

My Knife Case Became a Passport

After graduation, I did what many dream of but few dare: I left. I took every opportunity to grow, learn, and travel — even when it meant starting over. Over the years, I have worked in Italy, France, Spain, Croatia, Romania, Bulgaria, the UK, the UAE, Indonesia, and most recently, the Maldives.

I was Chef de Partie on a six-star cruise with Silversea, traveling to over 30 countries — from Norway to Hong Kong. I learned the language of kitchens across cultures and built menus that told stories across borders.

Each stop along the way changed me. France taught me precision. Dubai taught me scale. Indonesia taught me humility. And the Maldives — they gave me silence. The kind of silence that only exists between the ocean and the flame.

Beyond Cooking: Becoming a Leader

I once believed that being a chef meant being the best cook in the room. But real leadership begins not with skills, but with vision.

In over 25 years of experience, I’ve opened restaurants from scratch, recruited entire teams, trained future chefs, and redefined culinary concepts in luxury hotels.

I’ve had the privilege of leading large, medium, and small teams — from multicultural brigades in international resorts to compact creative crews — always focused on achieving excellence together.

But the most important lesson I’ve learned is this:

Leadership is not about being in charge. It’s about being of service.

This philosophy became the backbone of my book: “ 10 Rules of the Chef in the Modern Era” — a guide for chefs who want to lead with integrity, empathy, and clarity.

The Maldives Chapter: Reinvention in Paradise

In recent years, I lived and worked in the Maldives as a Culinary Consultant and Executive Chef.

There, I helped Veligandu Resort transform from a beloved 4-star destination into a refined 5-star culinary experience.We developed concepts like Raalhu Restaurant, showcasing Maldivian lobster, king crab, and a dramatic seafood tower. We reimagined MADIVARU Silk Restaurant, blending Mediterranean and Asian traditions with elegance. We also restructured Dhonveli, the buffet restaurant, introducing a healthy breakfast corner, themed dinners, and live tandoor cooking.

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But the real success wasn’t on the plate — it was in the people. Mentoring chefs from different cultures, watching them grow in confidence and creativity — that’s what I’m most proud of.

The Healthy Italian Chef

Over time, my philosophy evolved. I became a Certified Health & Nutrition Life Coach, understanding that well-being starts from within. I now create food that respects both tradition and health — bold in flavor, mindful in preparation.

One of my favorite dishes — Beetroot Carpaccio — represents this balance. It’s seasonal, nourishing, and elegant. I brought it to the Maldives. I bring it with me everywhere I go.

When the Journey Stopped: Malaysia, March 2020

Not every chapter in my life was written in the kitchen. One of the most painful — and important — began at an airport, not because of something I did wrong, but because of where I came from.

In March 2020, I was living and working in Indonesia, where I had spent nearly a year as a chef and consultant. When I planned my trip to Kuala Lumpur, I followed all the official guidance available at the time. I checked with authorities, verified travel updates, and found no indication of a ban on Italian citizens. After all, if restrictions had existed, I wouldn’t have been allowed to board my flight from Surabaya in the first place.

But when I arrived in KLIA — the international airport in Malaysia — everything changed. Without warning or explanation, I was detained by immigration. No lawyer. No call. No food. No respect.

I was taken to a hidden detention room inside the airport, a place most people don’t know exists. There, I was held alongside other travelers in total isolation — with no phone, no way to contact the outside world, and no access to consular assistance.

We couldn’t take photos, couldn’t speak to anyone, couldn’t even let the world know where we were.

I slept on the floor. I watched others cry, pray, and disappear into rooms without ever coming back.

I had done nothing wrong. I had broken no law. And yet, I was treated like a criminal because of my nationality.

The Book I Had to Write: The Recipes of My Smile

This experience left deep emotional scars. But it also gave me a mission. I couldn’t erase what I saw in that room — but I could speak about it.

That’s why I wrote The Recipes of My Smile. It’s not just a book about food. It’s a testimony — about what it means to lose your voice in a system that wasn’t built to answer. About how dignity, hope, and resilience can survive even behind locked doors.

I wanted to raise awareness of what I now understand to be a secret detention facility operating in the shadows of one of Asia’s busiest airports. And I wanted people to know the truth — that even if you follow every rule, even if you act responsibly and respectfully, you can still find yourself stripped of your rights.

Watch the video I recorded after my release:

This is no longer just part of my past. It’s part of my mission. To speak up. To protect others. To bring to light the spaces that are designed to remain invisible.

Looking Ahead: A Chef, A Leader, A Witness

Today, I continue to work as a executive chef ,consultant and author. I help restaurants grow, train teams, and create dining experiences that reflect soul and substance. But I also carry with me a responsibility — to speak when others cannot.

My story is not extraordinary. It’s just real.

It’s a reminder that behind every uniform is a person. Behind every dish is a journey. And sometimes, behind every smile… there’s a story that must be told.

Cristian Marino

Executive Chef | Culinary Consultant | Author