Uncategorized | Marcus Guiliano | Chef, Author & Speaker

Chef Marcus Guiliano,

Beyond the Kitchen

pierre koffmann chef classical French kitchen with copper pans and precise mise en place

Fundamentals Over Flash: What Three Michelin Star Training Under Pierre Koffmann Taught Me About Real Food

March 6, 2026

Chef Marcus Guiliano reading food labels in a professional kitchen — dangers of artificial sweeteners hidden in everyday foods and drinks

Dangers of Artificial Sweeteners: What a Chef Found Hiding in Your Kitchen

March 3, 2026

A can of Coca-Cola sitting on a professional kitchen counter beside a braising pan — cooking with Coca-Cola is a shortcut real food chefs avoid

Why Chefs Should Stop Cooking with Coca-Cola: A Real Food Perspective from Chef Marcus Guiliano

February 20, 2026

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