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

Chef Marcus Guiliano,

Beyond the Kitchen

Dirty espresso machine group head showing rancid coffee oil residue — why your espresso tastes burnt

Your Espresso Tastes Like Trash Because Your Machine Is Filthy

May 7, 2026

A Johnnie Walker bottle on a craft bar with independent spirits behind it — the tension between Diageo-owned mass brands and independent distilleries

Why Quality Is Not Enough: The Untold Story Behind Johnnie Walker and What Your Dollars Really Support

May 7, 2026

Split-frame image contrasting a Michelin-trained chef plating real food against a food influencer recording with a phone gimbal.

Who the Hell Can You Trust? The Truth About Food Influencers and What You’re Really Eating

May 7, 2026

Two wine bottles side by side on a rustic wooden restaurant table, one bearing a USDA Organic seal and one labeled made with organic grapes, with a glass of red wine and grape clusters in soft natural light.

Organic Wine vs Wine Made With Organic Grapes: What Every Wine Drinker Needs to Know

May 7, 2026

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

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

Loading VIP Winery Vacations posts...