Our Team

James Beard Award Winner, Mark Militello
Executive Chef

Often credited with putting South Florida on America's culinary map. Militello is recognized for creating contemporary cuisine that has Italian, Asian and Caribbean influences. Militello opened his first restaurant - Mark's Place - in North Miami Beach, Florida in 1988. It earned rave reviews and just two years later, Food & Wine named him one of the "10 Best Chefs in America." In ensuing years, he operated four other namesake restaurants in South Florida: Mark's Las Olas in Fort Lauderdale, Mark's Mizner Park in Boca Raton, Mark's South Beach on Miami Beach and Mark's City Place in West Palm Beach.

Locally, Militello is revered as one of the original "Mango Gang" members- a group of Miami area chefs who revolutionized the South Florida dining landscape in the late 1980s. They featured flavor-forward food sensibility that married modern and classic cooking with chef-driven menus that changed daily and showcased tropical fruit, regional vegetables and fresh local seafood.

In addition to the James Beard Award for "Best Regional Chef" in the Southeast, he received two "Golden Dish" awards from GQ magazine and a "Distinguished Restaurant Award" from Conde Nast Traveler, among other prestigious accolades.

Lauren Choquette
General Manager

Lauren Choquette strives for nothing but excellence when it comes to running a restaurant. Choquette started with the company in 2012 as bartender at Deck 84. In just three years she was promoted to front of house manager at Burt & Max's where she spent the last three years honing her managerial skills and instilling the values of a Rapoport's restaurant in all of her staff. Recognized for her positive demeanor and professionalism, she was then offered the opportunity to join Rapoport's Restaurant Group's latest concept, Prezzo, as General Manager.

Choquette's managing style has always been very hands on. She is a strong believer in creating a welcoming environment for not only the guests but her staff too. From the back of the house to the front, the staff must be encouraged and set up for success, which is then translated into a great experience for all her guests.