Chef Conversations

In the kitchen with Reid Bosworth of Marino’s Italian Kitchen & Bar

By Alison Bailin Batz / Photo by Claudia Johnstone

Reid Bosworth serves in the dual role of general manager and executive chef of Marino’s Italian Kitchen & Bar, where he specializes in scratchmade modern rustic Italian fare, fresh pastas and hand-stretched pizzas.

How would you describe Marino’s?

I always tell people we are “friendly elegant.” By this, I mean we are an all-occasion type of place. Being family owned, we pride ourselves on having something for everyone.

What are the must-order dishes?

We strive to strike a balance between old-school classics and nuanced, contemporary updates on old favorites. Try the bolognese, a true homage to the Italian icon, as well as our chicken Parmesan for traditional items. Then, order the black miso cod served over squid ink linguini with heaps of garlic butter and the short rib ravioli with dried, ground porcini mushrooms from our new-school offerings.

What inspired you to cook?

My dad. While his profession was forestry – we lived in Oregon, Washington, Montana, Idaho and Virginia before settling in Arizona when I was 11 – to say he is an avid home cook is an understatement. I have been cooking with him since before I could walk.

Tell us about your journey.

I am just 22 but started working full-time at restaurants at just 15, eventually taking a front-of-the-house role at Artichoke Pizza, owned by Ron Marino, as a college sophomore in 2022, moving over to Marino’s when he opened it in 2023. There, I met a mentor in executive chef Colin Hutchinson, a veteran of Michelin-starred eateries, who gave me a chance in the kitchen. I worked with him for nearly two years. In 2025 when he left to start his own venture, I took over the kitchen while handling managerial duties as well.

What is something that readers would be surprised to know about you?

I am currently wrapping up a degree from the WP Carey School of Business at Arizona State University with the goal of continuing to cook but also using my degree to add restaurateur to my resume one day.

Marino’s Italian Kitchen & Bar, 21001 N. Tatum Blvd., Phoenix; 480.247.8660; www.marinositaliankitchenandbar.com