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By December 29, 2020 11:53 +08 The day I want to say to myself that I am at the top, I will stop cooking becauseI will fail for sure . You need to carry on aiming for the best and keep on learning, that should be your spirit for you, for the young chefs who are working with you out there and for your clients. The future is today, and my ambitions are not the same since the day I started, they just changed and grew the same together with me and my age : To last. – Cristian Marino Cristian was born in Milan and had moved to Calabria at a very young age, soon after that Cristian began learning cooking from their parents restaurant in Calabria. However, to explore this world, before leaving Italy, Cristian made sure that he attained enough of what Italy has to offer by working in different places inside Italy. At the age of 17,he left the south and moved back to the north of Italy where he studied at the E. Maggia Hotel school in Stresa on the Maggiore Lake and spending the even

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