Uncategorized | Marcus Guiliano | Chef, Author & Speaker

Chef Marcus Guiliano,

Beyond the Kitchen

What is rockfish? It’s a category, not one species. A chef explains the naming mess, sustainability stakes, and how to cook it right.

What Is Rockfish? It Isn’t One Fish… It’s Dozens (And That Should Shock You)

February 15, 2026

Red rose bush blooming at the end of a Tuscan vineyard row — tradition of planting roses in vineyards

Rose Bushes in Vineyards

February 11, 2026

A stick of butter cut straight through the paper wrapper on a wooden cutting board — illustrating how small shortcuts reveal a chef's professional standards

Discipline Is Unwrapping the Butter

February 6, 2026

Dockside lobster roll on a split-top bun, illustrating lobster roll history (from working hands to luxury)

The Lobster Roll Was Never Fancy—Until We Made It That Way

February 3, 2026

Chef mentorship moment in a professional kitchen as a mentor guides a young cook, illustrating career advice and learning over money

Chef Mentorship: The Best Career Advice I Ever Got

January 28, 2026

Aroma Thyme Bistro Winter Italian Wine Dinner

Winter Italian Wine Dinner at Aroma Thyme Bistro – Friday, January 30th

January 18, 2026

Hands dusting flour on a wooden counter next to a crusty artisan sourdough loaf, representing home bread baking improvements.

Baking Bread in Dutch Oven: Why Your Bread Is Dense & How to Fix It

January 17, 2026

Chef Marcus Guiliano, experienced executive chef and restaurant owner, sharing career advice on chef leadership and professional development

Why I Turned Down an Executive Chef Job at a NY Times–Rated Restaurant

January 14, 2026

A split-screen comparison showing a gritty professional restaurant kitchen with All-Clad stainless steel pans on high heat (left) versus a warm, inviting home kitchen featuring Viking cookware on a residential stove (right).

Why Restaurant Cookware Fails in Home Kitchens: A Chef’s Guide to All-Clad vs. Viking

January 7, 2026