Carla Marina Marchese
Marina Marchese is the founder and visionary behind the luxury brand, Red Bee® Honey and a leading authority on single-origin honey. During a former career as an international designer, Marina unexpectedly visited a neighbor’s apiary where her first taste of fresh honey from the beehive would change the course of her life. She quit her job, built a beehive and acquired some Italian honeybees to become a beekeeper. It was on a visit to Montalcino, Italy “La Citta del Miele” that Marina became passionate about single-origin honeys. Compelled by the philosophy of terroir and the diverse flavor profiles of honey determined by the type of nectar gathered by the honeybees, Marina studied wine tasting in order to transfer those skills to honey tasting eventually lead her to curate a collection of single-origin crafted honeys under the Red Bee Branding.
Marchese received her training from the National Registry of Experts of Sensory Analysis of Honey in Guspini, Italy and the Welsh Method of Honey Judging course at the University of Georgia. As the founder of The American Honey Tasting Society, Marina has taught honey tasting courses at renowned venues including Eataly, Slow Food Metro North, The Food Network, The Four Seasons Restaurant, Stone Barns Center for Food & Agriculture, Murray’s Cheese Shop, Artisanal Premium Cheese Center and The United Nations.
In 2013, Marchese co-authored with Kim Flottum (author and editor of Bee Culture magazine) The Honey Connoisseur the definitive guide to the terroir of American honey. Previously, her internationally best selling memoir, Honeybee Lessons from an Accidental Beekeeper chronicles Marina’s entrepreneurial journey into beekeeping and honey.
Red Bee Honey was honored with a Snail of Approval from Slow Food Metro North. Marina is the past president of the Back Yard Beekeepers Association of Connecticut and is a graduate of The School of Visual Arts in NYC.
Marina’s Honey Sommelier™ consulting services for chefs, restauranteurs, and food and beverage industry professionals on selecting and pairing honey. She welcomes the opportunity to write tasting notes for rare, unusual honey harvest, both domestic or international. Marina’s Honey Tasting Laboratory Workshops are eye-opening sensory and terroir education for groups of 20 or more.
Media and Publicity Inquiries
CONTACT: Stephanie Sorensen Black Dog and Leventhal Publishers
Land: 212.647.9336 Email: stephanie@ blackdogandleventhal.com
Splendid Table – NPR American Public Radio
5 Questions for Marina Marchese, Founder of The American Honey Tasting Society
Taste Trekkers Radio – Where to Eat Honey
Organic View Radio – The American Honey Tasting Society