Dena's career has taken her from the boardwalk of Atlantic City, to the vineyards of Napa Valley, and the mountains of Colorado.

Dena graduated from the Culinary Institute of America in 1993. Following a short externship at Caesar's Hotel and Casino in Atlantic City, Dena then put her education to work as a Sous Chef for the culinary team at Caesar's. There she matured under the tutelage of Chef Ron Ross.

A few years later, Dena read in Art Culinaire about Tra Vigne in the Napa Valley. She visited Tra Vigne with family, and after a wonderful dinner, met Chef Michael Chiarello. Dena asked if she could spend a day in the kitchen, if only to observe. Within three weeks she moved from New Jersey and became a line cook at Tra Vigne.

It was at Tra Vigne that her talent blossomed under the guidance of Chiarello. Before long she was elevated to the position of Sous Chef. Honing her skills for more than three years, Chiarello knew that she was ready to move on. Dena was offered the position of Executive Sous Chef at Ajax Tavern in Aspen Co. Within one year, she was promoted to the position of Executive Chef.

Dena's talent was quickly recognized in Aspen's very competitive restaurant scene. Friend and journalist Tom Passavant wrote in an issue of Aspen Magazine, "Marino has the uncanny ability to add just one more element that not only pulls a dish together but lifts it up on its tiptoes and makes it dance."

In the fall of 2005, Dena was asked to open a restaurant called D19. Loyal diners of the Ajax Tavern and fans of hers flocked to D19 to discover new and innovative plates. Four years later the investment group decided to let the restaurant go. Shortly thereafter Dena and her new partner acquired a new space. Dena would embrace this opportunity and create her dream restaurant. Ellina Restaurant was then born.

Dena's Calabrese roots influence her daily life both personally and professionally. She inspires love, honesty, passion, and sincerity through food. Dena's heart is truly on every plate.

"I have been working with Harry Mahleres at Seattle Fish Company for 10 years and have come to trust and respect the relationship we have developed. The company as a whole is committed to its customers, the quality of the product is nothing but the best and they go out of their way to source different products I ask for so I can set my restaurant apart. The quality, service and reasonable prices have turned me into a loyal and happy customer." - Dena Marino