The Team at Mason Street Grill
Edward Carrella, General Manager
Edward Carrella was born and raised in Chicago where his family owned and operated a Southside Italian pizzeria. Growing up in the industry, he went to college to study hospitality management and gained employment at some of the top restaurant companies in the nation. Carrella’s resume boasts several years as Assistant General Manager with Lettuce Entertain You Enterprises, Director of Restaurant Operations at Chicago’s House of Blues, Assistant General Manager with the Grand Lux Café, a subsidiary of The Cheesecake Factory and General Manager of Sullivan’s Steakhouse. Ed's number one priority is a positive guest experience and that is why he was thrilled to join the Mason street grill team, a company that holds such values in high regard.
Mark Weber, Executive Chef & Managing Director
Mark Weber found his culinary calling long before worldrenowned Chef Paul Bocuse, considered one of the finest cooks of the 20th century and creator of French Nouvelle Cuisine, expressed high regards for a plate specially created for him by Weber.
Following years of critical acclaim at restaurants in the Milwaukee area, Weber now leads the culinary team and day-to-day operations at Mason Street Grill and has been honored as 2011 Top Chef in Milwaukee by OnMilwaukee.com. The restaurant, which opened December 2006, goes beyond traditional steakhouses and ventures into comfortable and unique plates, as well as seafood and poultry.
Weber began to make his appetizing mark in Milwaukee, as corporate chef for the well-known Bartolotta Group Restaurants. In working with Bartolotta´s, he became managing partner and led the culinary team of Lake Park Bistro - the city´s nationally recognized French restaurant.
In 2003, Weber took the reigns and opened WaterMark Seafood, and earned a 29-point rating from the doctrine of national restaurant reviews, Zagat Guide. Now, restaurant-goers will find Weber´s ingenuity at Mason Street Grill. As one of the masterminds behind the creation of the restaurant at the historic Pfister Hotel, guests can reserve a distinct working view of Mason Street Grill´s open kitchen while Weber creates some of the most exceptional meals found in Milwaukee.
Thomas Hauck, Chef de Cuisine
For Thomas Hauck, there really is no place like home. A Milwaukee-area native, Hauck's career path has taken him to New York City, France and Washington, D.C. and now, back to Milwaukee, in order to serve as Mason Street Grill's Chef de Cuisine.
His most recent position was Executive Sous Chef at Michel Richard Citronelle in Washington, D.C., where he worked closely with celebrity chef Michel Richard in menu development and kitchen oversight. Hauck, who holds a degree in Occupation Studies and Culinary Arts from Culinary Institute of America, will play an important role in the daily operations of the restaurant by collaborating closely with Executive Chef Mark Weber.
Heather Kanter-Kowal, Certified Sommelier and Assistant Manager
Kanter-Kowal started her career in the hospitality industry at The Pfister Hotel as a bartender at Blu. She started learning in depth about wine to better serve her guests and went on to become a Certified Sommelier by the Court of Master Sommeliers. Kanter-Kowal gained extensive knowledge of Italian wines as the server captain at the critically acclaimed Osteria del Mondo in Milwaukee. She also became expert in French wines during her time as Manager and Wine Educator at Trocadero, also in Milwaukee. Upon completion of her certification Kanter-Kowal became the Certified Sommelier for the Immigrant Restaurant at the American Club in Kohler, Wisconsin, a Forbes Four Star, AAA Four Diamond award winning establishment. Today, she is happy to have returned home to The Pfister Hotel as the as Certified Sommelier and Assistant Manager at Mason Street Grill.
Jennifer Carlson, Pastry Chef and Sous Chef
Carlson began her career in fashion design. She attended the Fashion Institute of Technology in New York and worked with several designers in positions such as sketch artist, sewing technician and assistant to the designer. Carlson took her artistic background and repositioned it into a new career in creating beautiful desserts rather than clothing. She went back to school and earned her degree in culinary arts at New York Institute of Technology. Since then she has worked extensively in the hospitality industry as Pastry Chef at several establishments including the Westin Grand Bohemian Hotel in Orlando, Florida, the Ginn Reunion Resort in Reunion, Florida, the Omni Orland Resort at Champions Gate in Champions Gate, Florida, Portofino Bay Hotel in Orlando, Florida, and Bouchee Catering in DePere, Wisconsin.
Carlson has joined Mason Street Grill as the Pastry Chef and Sous Chef. She is responsible for preparing all a la carte and private function desserts as well as wedding and specialty cakes.