by Danielle Gomes

There is nothing that matters more to Italian-born chef Franco Raimondo than preparing and serving only the freshest food possible at Marco Polo in Ocean City. "I never serve food that was made yesterday," Raimondo says.

Each day, Raimondo makes the sauces and soups fresh and at the end of the night, if there is any leftover, he will make dinner for his staff. "You can come into my kitchen any time and you will never find anything frozen."

Read more

Source: http://www.pressofatlanticcity.com/