Save the Date: Reservations for Mara at Four Seasons Hotel Minneapolis Open on May 23

Beginning Monday, May 23, 2022 at 12:00 noon CDT, reservations will open for Mara, Chef Gavin Kaysen’s Mediterranean-inspired restaurant and bar located inside Four Seasons Hotel Minneapolis. A destination restaurant, Mara will start daily service on Wednesday, June 1, 2022 in accord with the opening of the Hotel.

Chef de Cuisine and rising culinary star Thony Yang will oversee the restaurant with his mentor Chef Kaysen. Chef Yang previously worked as sous chef at Spoon and Stable and Demi gaining first-hand experience of how the role of mentorship is strongly ingrained in the ethos of every concept founded by Chef Kaysen. Chef Yang will use his contagious energy to drive the culture in the kitchen and bring the flavours of the Mediterranean to life through the restaurant’s craveable and shareable cuisine.

For guests looking to enjoy pre-flight bites or post-work cocktails, Beverage Director Adam Witherspoon encourages them to take a seat at Mara’s bar – no reservations needed – for ratafias, signature classics and innovative Mediterranean drinks.

The Hotel’s fourth-floor restaurant with pool-side dining, Riva Terrace, and the cheerful street-front café with nourishing grab-and-go fare, Socca Café, will open alongside Mara on June 1, 2022.

Breakfast and dinner reservations for June and July open here on Monday, May 23, 2022 at 12:00 noon CDT. Additional meal periods will be available at a later time.

The Mara Team

• Gavin Kaysen, Consulting Chef and Restaurateur: “Mara reflects an experience along the Mediterranean Sea. Watching how people live, connect with each other, and spark conversation in that region, I’m excited to bring that to our Twin Cities community and visitors alike.”
• Thony Yang, Chef De Cuisine: “I’ve learned so many skills in the kitchen, but one of the most precious skills I’ve learned is how to talk to guests — a greater connection is formed when you speak with the team that is prepping and serving your food. That type of hospitality is invaluable; you can’t pay money for that.”