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John Manion
Cooking Style : Caribbean cuisine
South American cuisines
 
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Anything that you do needs to be arrived at innately," says Mas Executive chef John Manion. "It needs to come from somewhere inside your history in order to make sense." With a childhood spent in Brazil and traveling throughout South America and the Caribbean, Executive Chef John Manion now creating his own brand of Nuevo Latino cuisine at Mas restaurant, Chicago, makes perfect sense.



Midwestern-born, Manion's family was transferred to São Paulo when he was a boy. The exposure to exotic ingredients and unfamiliar smells left its mark on the youth. "I did experience a fair bit of sensory overload. After all, I was a boy playing on the local baseball team in Detroit before landing in Brazil." And while a number of expatriates attempted to recreate home in the tropics, Manion's parents fell headlong into the foods of their new surroundings.



Such is the culture of Brazil, his family found itself with a cook who cast her spell on the young boy. "I spent a lot of time in that kitchen, mesmerized by what she was doing. In America, dinner starts with a chicken breast in a neat package from the grocery store; in Brazil it starts with a whole chicken."



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John Manion
Anything that you do needs to be arrived at innately," says Mas Executive chef John Manion. "It needs to come from somewhere inside your history in order to make sense." With a childhood spent in Braz
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John Manion on StarChefs: For gourmet cooks, foodies and the curious. Secret ingredients, anecdotes, tips, and recipes from famous chefs and cookbook
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