chef marcus guiliano | Marcus Guiliano | Chef, Author & Speaker

Chef Marcus Guiliano,

Beyond the Kitchen

Ethical restaurant chef-owner meeting a local farmer during a direct produce purchase

What Makes an Ethical Restaurant? Why I Never Negotiate with Farmers

October 18, 2026

Restaurant guest checking greenwashing and sustainability claims on a menu against specific sourcing details

How to Spot Greenwashing at Restaurants: A Guest Guide

October 13, 2026

Parmigiano Reggiano: What 12, 24, and 36 Months Taste Like

September 19, 2026

Assorted cooking and finishing salts with different crystal textures on a chef’s work surface

Salt Is Not Just Salt: What a Chef Wants You to Know Before Your Next Pinch

September 16, 2026

Four aged Italian hard cheeses presented as substitutes for Parmigiano Reggiano in a chef’s kitchen.

Substitute for Parmigiano Reggiano: Chef-Tested Options

August 21, 2026

Sliced artisan charcuterie and dry-cured salami displayed on a rustic wooden board in a traditional curing room.

Artisan Charcuterie: Why Time Changes Texture and Flavor

August 19, 2026

How to store produce — chef's guide to keeping fruits and vegetables fresh longer

The Produce Storage Secrets Every Home Cook Should Know

August 10, 2026

Should potatoes and onions be stored together? A chef explains why keeping them apart extends shelf life

Why Potatoes and Onions Should Never Be Stored Together

August 7, 2026

Whirl butter-flavored oil beside real butter on a restaurant kitchen prep table

Whirl Butter-Flavored Oil: What Restaurants Cook Breakfast In

August 2, 2026