Marina de Massiac, Food and Lifestyle journalist
Amaury Bouhours and colleague - Le Meurice Paris
Patrick Roger - Atelier Sceaux 2013
Soenil Bahadoer and team - Restaurant Gem
Gwendal Poullennec - CEO MICHELIN Guide
Soenil Bahadoer - Garden of Gem
“Marina is a driven journalist who manages to feature world-renowned chefs. Moreover she provides excellent visuals and thanks to her solid culinary training at Le Cordon Bleu Paris she has built a professional foundation.”
About
La gastronomie fair trembler d'intelligence nos narines - Charles Monselet
In 2013, Marina (1989) graduated from Le Cordon Bleu Paris before continuing her culinary journey at École Ducasse, where she refined her foundation through a contrasting course.
One of her earliest articles featured Meilleur Ouvrier de France chocolatier Patrick Roger. An unexpected visit to his atelier left a lasting impression. His fiery passion, eccentric character, and boundless creativity revealed a world where craftsmanship meets artistry. At that moment, Marina knew she wanted to dedicate her work to telling the stories of individuals shaping the ever-evolving culinary landscape, each in their own distinctive way.
Driven by curiosity and supported by a wide-reaching culinary network, she has since encountered some of the most influential figures in the international hospitality scene, including Jessica Préalpato, Himanshu Saini, the Pariente sisters, Gwendal Poullennec, Arnaud Zannier, and Hélène Pietrini. Through these stories, her perspective has deepened, guided by a desire to spotlight the passion behind an industry that is as demanding as it is often underestimated.
Nothing compares to the quiet thrill of stepping into a restaurant, pastry boutique, or hotel and sensing its dynamics. It is this attentive eye that shapes her writing accessible pieces ranging from city guides and interviews to inspirational features and curated round-ups.
Alongside her editorial work, Marina operates as a freelance food consultant. She is also open to joining international food competitions as a guest jury member, where her discerning palate brings a different dimension to the table.
