HISTORY

Executive chef, Mike Mariola, started in the restaurant business in his teens, working first in the kitchen of The Wooster Inn and then moving on to Parker's in Cleveland - ranked among the top restaurants in the country. He assumed the mantle of sous-chef at Parker's at the age of 20. While at Parker's, he also traveled to serve internships under esteemed French chef Christian Constant at Le Violon d'Ingres in Paris and under French chef and baker Michael Richard at Citronelle in Washington, DC.

It was always Mike's dream to return to his hometown of Wooster and open a small, "fine-casual" restaurant. That dream became a reality when South Market Bistro opened in July of 2002.