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Head Chef, Gino’s Old Marco Trattoria, 1095 Bald Eagle Drive. Phone: 398-4368

Began working at present restaurant?

Three years exactly.

Who or what inspired you to become a chef/cook?

I come from Huehuetenango, in the northern highlands of Guatemala, and lived with my family, my father and mother, my two sisters, an older brother and one younger than me. We had many relatives and the women, especially my mom and grandmother were good cooks. As the middle son, I sometimes helped in the kitchen, but I like good food and I also like to eat. You know, my area is known for a special, fruity variety of coffee named Huehuetenango that is grown there.

What was your first restaurant job?

That is a little complicated. I had just finished school — I was studying accounting – and my older brother was coming to Marco Island because he was offered a job in one of the island’s restaurants. He invited me to come with him. Someone where he works told him that Gino’s restaurant was looking for kitchen help so I applied. Chef Gino hired me and trained me to be his assistant then a chef. He left and a little over a year ago I was promoted to head chef. Gino’s was my first restaurant job and you see I’m still working here.

How long have you been cooking professionally?

I was paid to be an assistant, so counting my training, three years.

How would you describe your cooking style?

I’d like to say American, but it’s really 90 percent Italian because Gino was a great Italian chef and my teacher.

What is your most popular dish?

Right now — because we only serve dinner for the summer season — a lot of customers like my Chicken Marsala. I sprinkle a nice chicken breast with flour so it browns in the butter and put sliced fresh mushrooms in the pan and add some Marsala wine, cooking everything a little bit to make a sauce and serve it over pasta. You get a choice of penne, rigatoni, angel hair, spaghetti or linguini — very nice — and it comes with house salad and bread. A lot of customers order my Mussels Marina for an appetizer and tell me that it’s very good too!

What is your favorite food?

Ice cream – any flavor that is fruity.

Do you cook at home? If so, what would we always find in your freezer?

I’m not married, but I do cook at home, usually a traditional Guatemala dish, something like a stew, called Jocon. I make it with chicken leg quarters, green onions, cherry tomatoes and chili peppers and served on rice cooked with fresh green peas.

What is your secret ingredient? Why?

Garlic. I love to cook scampi because it smells so good. I love garlic.

What would you like to be doing if you weren’t a chef?

Probably studying in Guatemala. I really enjoyed learning and going to school.

What annoys you most in the kitchen?

Too much traffic and noise — I like a nice quiet kitchen.

What do you enjoy most about your profession?

I really enjoy cooking and I like the atmosphere here. It’s like family. But I also enjoy the artistic part when I arrange the food on the plates. I like it when people comment that the food looks as good as it tastes.