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.
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.
Bradley Wooten, Sommelier and Assistant Manager
Wooten began his career at Bacchus, a Bartolotta Restaurant, specializing in food and wine pairings. During his time there, he completed the Court of Master Sommeliers Introductory Level. Wooten continued to develop his skills in the hospitality industry at mesh Restaurant and Lounge, Mo’s…A Place for Steaks and Carnevor Steakhouse Moderne, where he created wine programs and ultimately customized guests’ experiences to ensure satisfaction. Today, as sommelier and assistant manager at Mason Street Grill, Wooten helped in large part to raise service standards and elevate the wine program, resulting in the restaurant’s recent honor of receiving its first Wine Spectator Award. Wooten is committed to advancing Mason Street Grill’s recognition on a national level.