Marcus Guiliano – Chef on a Mission Blog | Marcus Guiliano | Chef, Author & Speaker

Chef Marcus Guiliano,

Beyond the Kitchen

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

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

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

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