Marione Carmelo

Marione is a Queensland-based chef with a passion for cooking and inspiring the next generation of culinary talent. Her love for food began early, influenced by her parents and the Filipino dishes they cooked at home. She began her culinary journey in Year 10, completing two certificates in hospitality while also securing her first role as a kitchen hand at the Brisbane Convention & Exhibition Centre (BCEC).

She completed her three-year apprenticeship at the Brisbane Convention & Exhibition Centre in South Brisbane, before refining her skills across a number of respected kitchens including The Women’s College in St Lucia, Sofitel Brisbane and The Star Brisbane. Now based at Rydges South Bank, Marione brings a wealth of experience shaped by both high-volume service and refined dining environments.

Marione first partnered with Maple from Canada through the sponsorship of an ACF Young Chefs Dinner in Brisbane, where she collaborated with three other young chefs to create a standout five-course menu showcasing the versatility of pure Canadian maple syrup. Her approach to cooking champions maple as a natural, premium ingredient that can elevate both sweet and savoury dishes.

As a Maple Ambassador, Marione is passionate about educating and inspiring emerging chefs, championing the role of maple within the Australian restaurant scene and encouraging its use as a versatile, high-quality ingredient in professional kitchens.