Chef Dena Marino, born and raised in a huge Italian family in New Jersey. She was brought up on a steady diet of pizza, pasta, and sausage. Leaving New Jersey for the Culinary Institute of America, she currently heads the kitchen at Ellina in Aspen, Colorado, where she interprets modern and classic Italian cuisine. Now, she’ll draw knives with the dean of the Iron Chefs, Iron Chef Masaharu Morimoto.

With the knowledge she gained cooking alongside her grandmother, Dena left for Culinary Institute of America in Hyde Park, New York. She graduated to a job at Caesar’s Palace Hotel and Casino in Atlantic City. Three years later, on a visit to San Francisco, Dena traveled to the Napa Valley’s Tra Vigne to sample the creations of Chef Michael Chiarello. In him she found a culinary soul mate; she finagled a job and soon became the restaurant’s sous chef. After three and a half years with Chiarello, Dena was offered the position of Chef at the Ajax Tavern in Aspen.

Marino’s Menu:
Fig & Ahi Crudo
Fig & Pancetta Stuffed Quail Over Gnocchi
Red Trout with Fig Marmelatta
Fig Stuffed Pork Tenderloin
Fig Panna Cotta

Iron Chef’s Menu:
Fig Hassun (Chili Fig, Nama-Fu, Fig & Beef Tartare, and Fig Martini)
Steamed Bun with Pork & Fig
Fig Carpaccio
Wagyu Fig Wellington with Eel Over Rice
Selection of Fig Desserts (Cappuccino with Fig Creme, Fig Burrito, and Fig Doriyaki)

The judges for Battle: Fig were Andrew Knowlton, Danyelle Freeman and Jeffrey Steingarten.

Check below for the outcome.

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Morimoto           Marino
Taste: 24                Taste: 21
Plating: 12              Plating: 10
Originality: 13        Originality: 10
Total: 49                 Total: 41