Known for his delicious and healthful Italian natural haute cuisine, chef Fabrizio Marino has taken his skills from Tuscany's Ristorante Maggese to Kanifushi Island's idyllic shores. influenced by mentor Pietro Leemann, a pioneer of the natural cuisine movement, Fabrizio creates artistic dishes using fresh tropical produce. His culinary journey, which started in a small Florence restaurant, led to a disciplined approach that respects nature. WION&nbsp;catches up with Chef Fabrizio Marino to understand more about his love for vegetarian food and dining trends across the world. &nbsp;

What inspired you to be in the food industry? What do you think you bring to the table that's unique in this field? &nbsp;

I focus on plant-based food because it gives me a sense of peace and freedom, reflecting my ethical and ecological values. For me, cooking is about creating meaningful themes that enhance the dining experience. Each dish begins with an inspiration that allows me to explore unique flavours and textures. As a chef, I aim to bring harmony and creativity to my dishes ensuring that every meal is a celebration of the joy of plant-based cuisine. &nbsp;

Tell us more about your experiences in this industry so far. &nbsp;

I had the privilege of learning from an exceptional teacher, Pietro Leemann, with whom I worked for about eight years. He transformed vegetarian cuisine into a high-level gourmet experience, making plant-based both innovative and refined. His approach to cooking showcased a flow of creativity with exceptional technique. &nbsp;

Also read:&nbsp;<a href="https://www.wionews.com/entertainment/lifestyle/news-interview-shalini-passi-on-self-love-art-netflix-show-bollywood-wives-vs-fabulous-lives-and-more-772570">Interview: Shalini Passi on self love, art, Netflix show Bollywood Wives Vs Fabulous Lives and more</a>

What is the Just Veg festival at Kanifushi all about? &nbsp;

We started in September 2014 (10 years ago) It was an adventure to bring Western vegetarian cuisine to the Maldives. In the Just Veg restaurant on Kanifushi island, we offered innovative dishes within an experiential menu. We had the opportunity to exchange new opinions on food with the guests, I never imagined that that first experience would be strengthened and stabilised in such a long-lasting and shared project. Guests are very fascinated by the idea of ​​meeting a European chef and being able to taste vegetarian food for a few days in the Maldives.&nbsp;

Are you seeing a rise in Indian cuisine specifically at tourist hotspots? What is driving this rise in demand? &nbsp;

Yes, we are witnessing a growing popularity of Indian cuisine in tourist hotspots. This is mainly driven by an increased global interest in diverse culinary experiences and the unique flavours of Indian cuisine. &nbsp;

India and Asia's rich culinary backgrounds offer a lot of techniques and ingredients rooted in tradition. This allows us, chefs to create dishes that are not only delicious but also meaningful. As one of my colleagues puts it, 'Tradition is a trampoline, not a cage!' This highlights the innovation potential that India’s culinary heritage has. &nbsp;Moreover, consumers are becoming more and more aware of the environmental impact of their food choices. This has led to a substantial rise in demand for vegetarian and eco-sustainable dining options. &nbsp;

What are three challenges that chefs face today specifically if they want to be visible in the global arena? &nbsp;

Chefs today face several challenges if they want to establish visibility in the global arena. Three key challenges are courage, enthusiasm and gratitude. &nbsp;Chefs should have the courage to constantly innovate and push boundaries while staying true to their culinary identity. &nbsp;Often, this is difficult in the culinary industry which demands tradition and novelty. Moreover, chefs should have high enthusiasm to sustain in a highly competitive environment. It is often a struggle for chefs to keep pace with evolving trends and consumer preferences. Lastly, gratitude plays a key role in being successful as globally, chefs need to build strong relations with their suppliers, fellow chefs and patrons. They should appreciate the collaborative nature of the culinary universe. &nbsp;

Is there a recipe for turning into a celebrity chef in today's world? What role do food popups play in boosting awareness about a chef? &nbsp;

I don't think I'm a celebrity. Rather a chef very dedicated to his work and in love with life. If I'm honest I've never tried to be a celebrity. I have always worked with passion, courage and freedom. The quality of the products I offer is high, the cuisine is fun and the ideas are unusual and personal. I receive these experiences of travel, comparison and exchange as a grace. I am grateful to life for all this and I reciprocate by doing my best. Pop-ups such as the Just Veg are opportunities for growth. &nbsp;

What are you looking forward to during the next 5 years in your professional journey specifically related to vegetarian food? &nbsp;

I'm thinking of creating more time for myself and equally, I would like my collaborators to have more time for themselves. Vegetarianism, ethics, ecology, awareness, beauty, joy, success... they are all words connected to each other and something I look forward to continuing doing in the long run. Further, I will develop sustainability projects in a broad sense, related to cooking and beyond.&nbsp; 
&nbsp;

Known for his delicious and healthful Italian natural haute cuisine, chef Fabrizio Marino has taken his skills from Tuscany's Ristorante Maggese to Kanifushi Island's idyllic shores.

Known for his delicious and healthful Italian natural haute cuisine, chef Fabrizio Marino has taken his skills from Tuscany's Ristorante Maggese to Kanifushi Island's idyllic shores. influenced by mentor Pietro Leemann, a pioneer of the natural cuisine movement, Fabrizio creates artistic dishes using fresh tropical produce. His culinary journey, which started in a small Florence restaurant, led to a disciplined approach that respects nature. WION catches up with Chef Fabrizio Marino to understand more about his love for vegetarian food and dining trends across the world. What inspired you to be in the food industry? What do you think you bring to the table that's unique in this field? I focus on plant-based food because it gives me a sense of peace and freedom, reflecting my ethical and ecological values. For me, cooking is about creating meaningful themes that enhance the dining experience. Each dish begins with an inspiration that allows me to explore unique flavours and textures. As a chef, I aim to bring harmony and creativity to my dishes ensuring that every meal is a celebration of the joy of plant-based cuisine. Tell us more about your experiences in this industry so far. I had the privilege of learning from an exceptional teacher, Pietro Leemann, with whom I worked for about eight years. He transformed vegetarian cuisine into a high-level gourmet experience, making plant-based both innovative and refined. His approach to cooking showcased a flow of creativity with exceptional technique. Also read: Interview: Shalini Passi on self love, art, Netflix show Bollywood Wives Vs Fabulous Lives and more What is the Just Veg festival at Kanifushi all about? We started in September 2014 (10 years ago) It was an adventure to bring Western vegetarian cuisine to the Maldives. In the Just Veg restaurant on Kanifushi island, we offered innovative dishes within an experiential menu. We had the opportunity to exchange new opinions on food with the guests, I never imagined that that first experience would be strengthened and stabilised in such a long-lasting and shared project. Guests are very fascinated by the idea of meeting a European chef and being able to taste vegetarian food for a few days in the Maldives. Are you seeing a rise in Indian cuisine specifically at tourist hotspots? What is driving this rise in demand? Yes, we are witnessing a growing popularity of Indian cuisine in tourist hotspots. This is mainly driven by an increased global interest in diverse culinary experiences and the unique flavours of Indian cuisine. India and Asia's rich culinary backgrounds offer a lot of techniques and ingredients rooted in tradition. This allows us, chefs to create dishes that are not only delicious but also meaningful. As one of my colleagues puts it, 'Tradition is a trampoline, not a cage!' This highlights the innovation potential that India’s culinary heritage has. Moreover, consumers are becoming more and more aware of the environmental impact of their food choices. This has led to a substantial rise in demand for vegetarian and eco-sustainable dining options. What are three challenges that chefs face today specifically if they want to be visible in the global arena? Chefs today face several challenges if they want to establish visibility in the global arena. Three key challenges are courage, enthusiasm and gratitude. Chefs should have the courage to constantly innovate and push boundaries while staying true to their culinary identity. Often, this is difficult in the culinary industry which demands tradition and novelty. Moreover, chefs should have high enthusiasm to sustain in a highly competitive environment. It is often a struggle for chefs to keep pace with evolving trends and consumer preferences. Lastly, gratitude plays a key role in being successful as globally, chefs need to build strong relations with their suppliers, fellow chefs and patrons. They should appreciate the collaborative nature of the culinary universe. Is there a recipe for turning into a celebrity chef in today's world? What role do food popups play in boosting awareness about a chef? I don't think I'm a celebrity. Rather a chef very dedicated to his work and in love with life. If I'm honest I've never tried to be a celebrity. I have always worked with passion, courage and freedom. The quality of the products I offer is high, the cuisine is fun and the ideas are unusual and personal. I receive these experiences of travel, comparison and exchange as a grace. I am grateful to life for all this and I reciprocate by doing my best. Pop-ups such as the Just Veg are opportunities for growth. What are you looking forward to during the next 5 years in your professional journey specifically related to vegetarian food? I'm thinking of creating more time for myself and equally, I would like my collaborators to have more time for themselves. Vegetarianism, ethics, ecology, awareness, beauty, joy, success... they are all words connected to each other and something I look forward to continuing doing in the long run. Further, I will develop sustainability projects in a broad sense, related to cooking and beyond.

Michelin star chef Fabrizio Marino says popups are an opportunity for growth

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Michelin star chef Fabrizio Marino says popups are an opportunity for growth