Mike Florea in the Maribelle's eat + drink kitchen: He is adamant about getting the cooking fundamentals right. "Learn the techniques first. You can always change the ingredients around." (Photo by G. Yek)
Florea worked in several other restaurants before becoming the chef at Maribelle's. When the restaurant relocated to Oakley in 2011, he became co-owner of the business. (Photo by G. Yek)
Florea is inspired by diners: "We put a lot of work into one plate, but it all makes sense when someone says 'that was good.' That's all you need hear." (Photo by G. Yek)
CINCINNATI - The chef at the Oakley eatery advises, "pay the money up front for quality ingredients and don't mess them up."
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