Uncategorized | Marcus Guiliano | Chef, Author & Speaker

Chef Marcus Guiliano,

Beyond the Kitchen

Chef Marcus Guiliano reviewing notes in a professional kitchen, representing the never stop learning mindset in business and cooking

Why Lifelong Learning Is the Only Real Competitive Advantage

April 15, 2026

Butter or olive oil on pasta, shown through Italian regional cooking traditions from Piedmont to Sicily

Butter or Olive Oil on Pasta? The Secret Italy Teaches You Only After You’ve Been There

April 13, 2026

farm to table chef Marcus Guiliano sourcing fresh ingredients at a Hudson Valley farm market inspired by Pierre Koffmann three Michelin star training

Before Farm-to-Table Was a Trend: What Three Michelin Star Training Under Pierre Koffmann Taught Me About Sourcing

March 27, 2026

Does pineapple belong on pizza, Chef Marcus Guiliano traditional Italian pizza ingredients on a rustic kitchen counter

Pineapple on Pizza: A Chef on a Mission Breaks Tradition (But Understands It)

March 25, 2026

Farmed salmon in an open-net pen aquaculture farm

The Lie Most People Believe About Farmed Salmon

March 24, 2026

An honest restaurant menu with handwritten sourcing notes naming local farms and producers

What an Honest Restaurant Menu Really Looks Like (And Why Most Fail)

March 20, 2026

Chef Marcus Guiliano examining Colorado quinoa grains on a wooden prep table in his Hudson Valley restaurant kitchen, morning side light catching dust particles in the air

Local Food Isn’t About Miles—It’s About Relationships

March 20, 2026

What does clean eating mean — hands reading a food ingredient label at a Hudson Valley farmers market

What “Clean Eating” Actually Means (And How the Food Industry Hijacked the Term)

March 18, 2026

Dodoni PDO feta cheese imported from Greece, made from sheep's milk — the authentic sheep milk feta sold at retail

The Feta Fraud Most People Don’t Know About

March 16, 2026