Tito Marino

With a career shaped by Michelin-level training and a lifelong connection to food, Italo “Tito” Marino brings many years of industry experience to his role as Executive Chef of Indaco Charleston.

Raised in a large Italian family, Marino’s earliest memories revolve around food; the kitchen was always where he felt most at home. His upbringing, surrounded by nearly every family member working in food and beverage, led him to pursue formal training at the Culinary Institute of America, graduating in 2010. He began his career at Restaurant Bricco under Chef Billy Grant, working nights on the line and mornings in pastry with his uncle. He went on to cook at Chef Daniel Boulud’s Daniel and Chef Michael White’s Ai Fiori, in New York City, refining his skills in French and Italian fine dining at the highest level.

After relocating to Charleston, Marino joined Indaco as sous chef, where he first saw what the future of food and beverage could look like. Though he left to pursue other ventures, the impact of Indaco and The Indigo Road stayed with him. He and his wife went on to launch Embers and Ashes, a live-fire catering company before transitioning to television and joining Food Network’s Restaurant: Impossible. Over five seasons and nearly 100 episodes, he helped relaunch struggling restaurants across the country in his role as one of Chef Robert Irvine’s executive chefs. Marino later served as Director of Culinary Operations for Free Reign Restaurants, bringing him back to Charleston full-time. With the hospitality and spirit of Indigo Road always at the back of his mind, Marino then felt called to return to Indaco, this time as Executive Chef.

At Indaco, Marino’s culinary philosophy centers on showcasing the Lowcountry’s farmers and fisherman through thoughtful, ingredient-driven Italian cuisine. He embraces his role, balancing the fast pace of a bustling kitchen with his commitment to mentorship and culinary excellence. He remains inspired by the Lowcountry’s bounty and finds joy in watching young cooks grow, “when they win, I win,” he says.

Outside the restaurant, Marino cherishes time with his wife and daughters—whether cooking together, practicing his coloring skills, or having a living room dance party.