Executive Chef Mario has more than 18 years of professional culinary and kitchen management experience. He grew up on his grandparent’s farm in Wisconsin where he gained invaluable experience in sustainable foods and believes in sourcing local ingredients. He has worked around the world and pours all of his travel experience onto his menu specializing in New American cooking with Southern, French, Italian, Spanish, and Asian influences. He has staged at several Michelin 1 and 2 rated restaurants, and fine dinning establishments including Charlie Trotters in Chicago, NOLA in New Orleans, Patina in Los Angeles and Uva in Miami. His culinary journey also included a number of consultant services, where he provided professional planning, as well as recipe and menu development which have contributed to the success of many restaurants. With a true passion for food and a genuine attitude, he is committed to the satisfaction of his guests.