The 10 Rules That Made Me the Chef I Am Today

Dear friends,

Over the past two decades, I’ve cooked in more than ten countries, led brigades from over twenty cultures, and served dishes from the most refined fine dining menus to comforting home-style plates. But through it all, one thing became increasingly clear:

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Being a chef today means a lot more than cooking well.

It means being a leader. A communicator. A role model. A creative mind. And, quite often, a coach.

That realization is what led me to write “The 10 Rules of the Chef in the Modern Era” — not as a cookbook, but as a guide to the kind of leadership kitchens around the world truly need.

Where It All Started

The idea came to life in the Maldives, while I was serving as Executive Chef at a large island resort.

The challenge wasn’t the menu. It was the team.

We were a group of chefs from every corner of the world — different languages, different styles, different rhythms. And yet, we needed to cook as one.

So, I wrote 10 rules and posted them by my office door. At first, they were just reminders. Then, they became habits. Eventually, they became a culture.

And today, they’ve become a book.

The 10 Rules of the Chef in the Modern Era

Let me share them with you — not as a teacher, but as a fellow chef who learned these lessons the long, honest way.

1. Be Optimistic
A good mood is contagious. So is a bad one. Start with optimism — it sets the tone for your team and your food.

2. Find a Reason to Smile
Even during the rush, a smile reminds everyone that we’re here by choice, and we love what we do.

3. Forget Yesterday
Every service is a reset. Don’t let last night’s stress cloud today’s focus.

4. Plan Ahead for Tomorrow
Great service begins the night before. Anticipation is power.

5. Help Each Other
Ego divides. Teamwork multiplies. No dish reaches the pass alone.

6. Look at the Big Picture
It’s not just about the plate. It’s about the guest, the memory, the experience.

7. Don’t Take It Personally
Feedback is part of growth. We are judged by our plates, not our feelings.

8. Use Your Creativity
Invention keeps the kitchen alive. Encourage it. Embrace it.

9. Be Relevant and Organized
Efficiency is beauty. And nothing tastes good in a chaotic kitchen.

10. The Chef Isn’t Always Right — But It’s Best Not to Contradict Him
Lead with confidence, listen with humility. The best kitchens run on mutual respect.

More Than Rules — They’re My Story

Each rule has a story behind it — some born in the rush of service, others from failure, and many from watching my team grow and succeed.

These rules helped me navigate challenges on cruise ships, build bridges in Romania, find balance in Spain, and lead with authenticity in the Maldives.

They’re not just for chefs. They’re for anyone leading a team under pressure, working with creativity, and building something that matters.

Why I Wrote This

I wrote these rules down because I’ve seen what happens when they’re lived.

Kitchens become happier. Guests feel it. Food improves. Teams stay together. And the chef — the real chef — begins to emerge: not the one who shouts the loudest, but the one who leads with clarity and purpose.

If this resonates with you — whether you’re a chef, restaurant owner, student, or simply someone who values leadership and food — I hope you’ll find value in the full book.

The 10 Rules of the Chef in the Modern Era is now available in stores.

Until then...

Smile. And cook from there.

Kind Regards,
Cristian Marino

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