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Colorado wine country.
Palisade, Colorado near Grand Junction.
Colordao Wine Country Inn
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Wine Country Inn has named internationally known chef Marcelo Marino Director of Food and Beverage/Executive Chef



Wine Country Inn has named internationally known chef Marcelo Marino Director of Food and Beverage/Executive Chef, according to General Manager Joe Scanlon. He assumed his duties on July 1.

As F and B director, Marino will oversee all food service for the hotel, including front and back of the house operations of Caroline's, the Tapestry Lounge and catering for banquets and events.

Marino's culinary focus is farm to table fresh local foods prepared in the classic French tradition, which he intends to implement immediately.  He also will  refine the marriage of local Palisade and Colorado foods with local wines.  Other preliminary plans include instituting lunch service Monday through Saturday and a Sunday Brunch in Caroline's.

He was a guest chef for the Palisade Lavender festival on Saturday, demonstrating culinary techniques for using lavender.

A certified chef instructor and ambassador for Le Cordon Bleu College of Culinary Arts, Marino hopes to conduct culinary classes perhaps as early as this Fall and in January and February.  He also will be training existing staff, which is a bonus for them professionally.

"This is an exciting change for our culinary service," says Scanlon.  "If you had to peg his style, you might say it is 'Alice Waters meets Paul Bocuse', only with a strong local emphasis for food and wine.

"We are extremely pleased to have Marcelo lead our team to a higher level of performance. His skill as a chef is exceptional and his enthusiasm is infectious."

Marino, who has already started getting acquainted with local growers and wineries, sums up his philosophy this way: "Life is good."

Meet Chef Marcelo Marino

Born in Argentina of an Italian father and German mother, Marcelo Marino was destined to embrace the world and its varied cultures.

Having apprenticed all over Europe, Marino credits Chef Michel Guerard, one of the founders of the nouvelle cuisine movement in the 50s and 60s, as  a great influence on his career.  He incorporates his early French training  with a focus on fresh and sustainable foods as the basis of his farm to table approach.

As a Le Cordon Bleu (Dover, NH) alumnus,  Marino has worked for prestigious hotels and restaurants in Argentina, Brazil, Europe, the middle East and Miami, to name a few stops in his 20 plus years career.

Marino comes to Palisade from Miami, where he established the first Spanish language culinary college in the US for Le Cordon Bleu.   He also established a fresh and sustainable food restaurant for an investment group.  In 2009, he received the Career College Association Teacher of the Year award. 

Utilizing his passion for cooking,  Marino takes an interactive approach to teaching.  He emphasizes to his students that becoming a chef is a "long hard walk, and you need to have the passion and the stamina for it."

In addition to culinary techniques, he tries to teach confidence, professionalism, discipline, time management and customer service skills.

To his way of thinking, hospitality and the culinary arts are customer service oriented businesses.  
"Pleasing your customers is what it is all about,"  he underscores.



The Inn is located at 777 Grande River Dr. Palisade (Exit 42 Off I-70). Phone numbers are 970-464-577 and 888-850-8330.

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