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Born in Mexico, Mariano arrived in the United States in 1993 to begin his career at the Everest Room in downtown Chicago. Under the direction of world-renowned Chef Joho, he mastered the culinary techniques of French cuisine at its finest.
In 1997, Mariano left the Everest Room, to expand his experience to include other cuisines. He honed his culinary skills by working a number of fine dining establishments, steak houses, and private clubs throughout Chicago. his career he learned the slight flavors and nuances of cuisines such as Italian, Spanish, Asian and American Contemporary cuisines.
Mariano has been featured in numerous local publications including the “Chicago Sun Times”, “Tribune”, “New York Times”. His recipes have also been published in several cookbooks and magazines.
Mariano believes cooking is an art and food is meant to stimulate on many levels. He incorporates global ingredients, classical as well as modern cooking methods to all of his food.