With twenty years of restaurant experience, I have been a part of seven restaurant openings in Charleston. Including Fam's Brew Pub, Pier 101, Coastal Crust on James Island, and most recently, in 2022 I was the head Chef of Gunnarmade Meal Prep. There I learned a whole new skill set on plant-based vegan meals that supported all sorts of dietary restrictions. Thanks to their widely sought-after vegan consultant, Chef Doug McNish, Mari can create nutrient-dense and allergy-safe menus that the whole party can enjoy. In 2023 I worked with The Honey Hive restaurant as their sous Chef. Here I learned the world of pastries and had the freedom to create entree specials.