Christophe Gillino was barely 10 years old when he realised there was more to food than just eating it. “Even as a youngster, I worked in kitchens during the summer,” says the Executive Chef of Four Seasons Resort Marrakech. “My family realised how determined I was and offered all sorts of encouragement, though they never influenced my career choice. That was all mine.”

Good call. Following culinary study not far from his hometown of Aix en Provence, Gillino embarked on a career that took him to some of the most notable Michelin-starred restaurants in France, including Tour d’Argent in Paris, perhaps the most famous dining room in the world. He also spent two years working under Alain Senderens at Lucas Carton and another two with Alain Ducasse at the renowned Louis XV in Monte Carlo, where, among other responsibilities, he ran the rotisserie.

The further he went, the more Gillino’s kitchen philosophy grew, inspiring a multi-tiered respect for colour, flavour and balance: “the three elements that stimulate my creativity.” There was plenty of hard work in the mix, too. During five action-packed years at Four Seasons Hotel Cairo at Nile Plaza, he oversaw seven restaurants and three lounges. “The operation was so big, yet it was never overwhelming. My mission was to make sure each outlet had its own identity.”

While the three-restaurant/two-lounge scene at Four Seasons Resort Marrakech is modest by comparison, there is plenty to keep him on his toes – local competition, for example. “There are a lot of great chefs working in Marrakech right now, and the great quality of products is inspiring creativity all around.”

Gillino’s own creativity isn’t restricted to the kitchen. He plays piano and guitar while composing under the artistic name Chris Milano. As with cooking, his passion for music started early penning songs for friends, and grew to include compositions for nearly 90 singers from France and Canada. Even with his day job, Gillino finds time to produce and compose his own albums, most recently Sounds from the Desert, a CD of Oriental music inspired by his time in the Middle East.

Travel is essential to Gillino’s life, and different cultures inspire his music as well as his cooking. “In Morocco, I learned the control of spices; in the South of France, Provencal cuisine; in Madeira, exciting techniques for fish,” he recalls. “You could say my training has been eclectic, and it’s the discovery of new ingredients and different ways of using them that keeps me motivated.”

Though the boundaries often blur, Gillino hopes that his music transcends tradition. “My latest album is conceptual,” he explains. “Like my food, I want it to indulge all the senses.” If his cooking is anything to go by, expect it to be a feast for the ears.