We’re inspired by the diversity and dynamism of India’s vast culinary landscape - which goes far beyond the popular tandoori preparations of its northern frontiers to the distinct fare also of the southern coasts and avant garde urban streets and eateries. Our approach is influenced by our location in the midwest, with attention to season, sustainability, and quality of each of the ingredients and their preparation.
Chef & Owner
Marisa’s Italian roots may have naturally triggered her early interest in the culinary arts. Her formal career as a chef however began while she was living in Bombay (Mumbai), India - a melting pot of locals, expats, cultures and cuisines from every part of India - and got an opportunity to join the startup team at The Table, an eclectic farm-to-table restaurant serving globally-inspired fare, and train under Chef Alex Sanchez and in the company of chefs from India. Her informal training and exposure to Indian cuisine was ongoing over the near decade she was based in India, both at home and over multiple excursions to different regions of India with her partner, Nakul, a Gujarati native of Bombay. She continued honing her skills in kitchens and bakeries across three continents, with her last professional engagement being Lakeview’s Wood Restaurant, where she was a member of Chef Ashlee Aubin’s team until her path took a new turn with Mango Pickle. Her work continues to be influenced by her concern for human/environmental health and wellbeing in our times.
Marisa’s close ally in this endeavor is Chef & Restaurateur Gregory Bazire, a French native who’s been residing and working in India since 2005 and brings a deep appreciation of Indian cuisine, modern technique, and operations management to Mango Pickle. A collaboration that first sparked in 2012, in Goa, India, has now reignited with Mango Pickle, in Chicago!