MARINO'S HISTORY
IN THE WINTER OF ’72 TWO BROTHERS FROM SOUTH PHILLY, JOSEPH AND DOMINIC MARINO OPENED A CORNER PIZZERIA IN RUNNEMEDE, NEW JERSEY. THE FLOUR SALESMAN AND THE HIGH SCHOOL TEACHER HAD NO PRIOR FOOD INDUSTRY EXPERIENCE. THEY LEARNED AS THEY WENT BUT TURNED TO THEIR MOTHER CARMELA FOR RECIPES THAT BECAME THE FOUNDATION OF THIS SOUTH JERSEY LANDMARK. FROM THE BEGINNING THEY HAD TWO GUIDING PRINCIPLES: USE THE BEST INGREDIENTS AND TREAT THEIR CUSTOMERS LIKE FAMILY. A LOT HAS CHANGED OVER THE YEARS, BUT WHAT IS IMPORTANT REMAINED THE SAME.
WE ARE HAPPY TO ANNOUNCE THE OPENING OF OUR NEW STORE IN THE HISTORIC TOWN OF MULLICA HILL, NJ. THIS NEW LOCATION WILL KEEP THE TRADITIONS THAT PEOPLE HAVE COME TO EXPECT BUT WITH CREATIVE, AUTHENTIC PANINI, WELL CRAFTED SALADS AND SOUPS AS WELL AS AN ESPRESSO BAR.
EXECUTIVE CHEF/OWNER,
ANTHONY MARINO
ANTHONY MARINO IS THE EXECUTIVE CHEF AND OWNER OF MARINO’S OF MULLICA HILL. A GRADUATE OF CULINARY INSTITUTE OF AMERICA (CIA) IN HYDE PARK, NY. ANTHONY DRAWS FROM HIS PAST EXPERIENCES TO CREATE FOOD THAT IS DELICIOUS AND HEALTHY FOR PEOPLE ON THE GO. FROM WORKING AT HIS FATHER’S PIZZERIA (MARINO’S PIZZA) AS A CHILD AND WATCHING HIS MOTHER TEACH MACROBIOTIC (A FORM OF JAPANESE DIET) COOKING CLASSES OUT OF THEIR HOME. HE SPENT SEVEN YEARS AS EXECUTIVE CHEF AND PART OWNER OF GIA PRONTO IN PHILADELPHIA. HE LEFT GIA PRONTO AS EXECUTIVE CHEF IN THE SPRING OF 2010 TO PURSUE HIS DREAM OF OPENING HIS OWN OPERATION. FROM WORKING AT THE ORIGINAL MARINO’S PIZZA WITH HIS FATHER AS A CHILD AND THEN WORKING FOR FIVE MONTHS AT THREE-STAR MICHELIN RESTAURANT LE BERNARDIN WITH ERIC RIPERT AND CHRIS MULLER IN NEW YORK CITY AS AN INTERN. ANTHONY HAS BEEN IMMERSED IN THE FOOD INDUSTRY FOR OVER 25 YEARS AND WITH AN EVER CHANGING FOOD SCENE HE IS DEDICATED TO KEEPING MARINO’S FOOD FRESH AND NEW.
ANTHONY LIVES IN MULLICA HILL, NEW JERSEY WITH HIS WIFE BECKY AND CHILDREN EVAN, LUKE AND AVA.
