Yes, Chef! Feature: Ryan Marino

After growing up in Medina, attending culinary school at the Medina County Career Center and earning a business degree from Cuyahoga Community College, Chef Ryan Marino set his sights on restoring and opening his restaurant in a historic 1850s Victorian mansion in 2008.

Over the years the Corkscrew Saloon has earned accolades such as Best Restaurant, Best Seafood and even a Great Bourbon Bar of the World as a nod to its extensive collection.

Originally home to the Burnham family, owned by Nelson T. Burnham, a successful clockmaker of his time, the charming mansion is said to have a few haunted spirits joining the diners, but no worries, the interactions have been friendly.

Q. How old were you when you started cooking? Early teens. I realized early that the pressure, the pace and the chaos of a real kitchen were for me. I’m Italian and my dad owned a catering company, so cooking came naturally. We made Sunday sauce every week. My first job was at the Pine Tree Inn bussing tables, and I soon made it into the kitchen there.

Q. Who is the most influential chef in your life? The ones who didn’t let things slide, pushed standards. The ones who called you out when things weren’t right and made you better, whether you liked it or not. 

Q. What’s the most memorable meal you’ve ever experienced and why? It’s not just about the food; it’s about the moment. When everything hits—timing, flavor, energy—in the room, that’s what sticks with you. I do have fond memories of a night at Nobu in Las Vegas. I was with my wife, bar manager and GM. We had a chef’s dinner of 12 courses that were fantastic, especially the miso black cod and seafood salad. 

Q. Away from the restaurant, what’s your favorite dish? Simple, done right. A great burger, the perfect sandwich. I try not to overthink it. When you cook all day, you don’t want complicated, you want good.

Q. If you weren’t a chef, what career path might you have followed? Probably construction. I like building things, seeing results, and putting in a hard day’s work. 

Q. To garnish or not to garnish? If not doing anything on the plate—flavor, texture, balance—it’s in the way. No fluff. 

Q. What’s your favorite dish on the menu? It’s different every day, but I lean toward dishes with solid proteins and bold flavors.

Q. What country would you most like to visit to experience its cuisine? Go back to Italy, I was there as a child with my grandparents. I feel like Italians never hide behind anything, just the best ingredients and simple execution.

Q. Looking back on your career, is there anything in particular that makes you proud? Building the team that shows up, and creating a place where people come to celebrate, unwind and trust they’ll get a great meal every time.