Italo (Tito) Marino
Coming from a long line of chefs Marino found his passion for cooking at an early age. He started his career at Restaurant Bricco in West Hartford, Connecticut.
After graduating from the Culinary Institute of America in Hyde Park, NY Marino continued his training in Manhattan working for Daniel Boulud at restaurant Daniel and Michael White at Ai Fiori.

Leila Marino
Originally from Heidelberg, Germany, Leila moved to Charleston, SC at the age of 10. She discovered a passion for food at a young age and competed in Culinary competitions throughout high school. At 16, she began her culinary career as a line cook at Peninsula Grill, in Charleston, SC.
Upon moving to New York and graduating from the Culinary Institute of America, Leila went on to extern at Schlosshotel Lerbach in Germany and worked for Michael White at Alto and Marea in Manhattan, NY.

The Marino’s met at The Culinary Institute of America in 2010. They lived in NYC together before relocating to Charleston, SC. The couple worked as the Co-Executive Chefs of two popular Charleston restaurants before starting their own venture, Embers and Ashes. They have combined their passion for outdoor cooking and Mediterranean style Cuisine to create this unique and personalized Catering and Private Chef business.