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The Marination restaurant group will soon have a new chef overseeing its popular food truck, restaurant, and catering operations, and he's bringing an impressive resume to the job.
Mario Hevia is taking over as executive chef for the thriving business. He most recently served as executive sous chef at James Beard Award-nominated Canlis, where he led research and development for the culinary team. Hevia's "Spring Duck Egg" at Canlis earned a spot on New York magazine's 2015 list of "America's 103 Most Beautiful Dishes."
Look for Hevia to create some new dishes for the group's three Marination outposts (including perennial Eater 38 member, Ma Kai), Super Six, food trucks, and catering business.
