FOR IMMEDIATE RELEASE

La Belle Vie on her résumé, La Dolce Vita in her soul

New Executive Chef CORINNE SHERBERT DECAMP

brings her Mediterranean passion to MOZZA MIA.

Minneapolis, Minn, Monday, March 3, 2014 Corinne Sherbert DeCamp became a chef a bit later than some of her colleagues, but natural talent combined with fortuitous circumstances made up for lost time.

I was a retail manager for about ten years before enrolling in culinary school in 2004, says Corinne, but the timing worked out perfectly. I interned at Solera restaurant just as Tim McKee was moving La Belle Vie from Stillwater to Minneapolis. During that time he and his staff were all at Solera, and proximity to them gave me career-launching exposure right off the bat.

Impressed by Corinnes passion and flexibility, McKee made her an assistant to La Belle Vies acclaimed pastry chef, Adrienne Odom (Now Parasoles Pastry Chef). Working with Adrienne was quite an honor, she says, because at culinary school I had focused on the savory side, not on pastries. Nevertheless, her progress was such that when Wolfgang Puck opened 20.21 restaurant at the Walker Art Center, Corinne went on to become his Executive Pastry Chef and Executive Sous Chef, and for good measure, Catering Chef.

Corinne next accepted a sous chef position at Chino Latino, and then moved to the front of the house at Icehouse, where she served as General Manager. But when Tim McKee came calling with an offer to take over as Executive Chef at MOZZA MIA, Corinne didnt hesitate. My heart is in the kitchen. My grounding is in Mediterranean cooking, from Italian to Spanish and French. And I was really excited to be working again with Tim, especially at such a great restaurant.

I love being at the center of the guest experience

For Corinne, the position of Executive Chef at MOZZA MIA is nothing short of empowering. Being able to say to the guest, This is mine. I made it for you. Please enjoy it is very powerful. Whether or not the guest has a fantastic experience isnt solely dependent on me, but it cant happen without me, and I take that responsibility seriously, she explains.

Corinne also relishes the role of becoming a public face of MOZZA MIA. Ill be conducting cooking classes, doing demonstrations and public appearances, she says. When you have a passion, theres nothing better than having the opportunity to share it with others.

In the coming months, shell also share with her guests a host of new spring menu specials, variations on house-made mozzarella, Happy Hour offerings and more. One thing thats not likely to change: MOZZA MIAs pizza crust. Its just perfect the texture, the unique flavor from the Surly beer, the elemental quality of creating something from yeast, flour, water and salt. Thats the beauty of our menu. Its a pure expression of everything I love about Mediterranean cooking.

About Parasole

Headquartered in Minneapolis, Minnesota, Parasole Restaurant Holdings operates MOZZA MIA in downtown Edina, Salut Bar Américain in Edina and St. Paul, Burger Jones in Burnsville and on the north shore of Lake Calhoun in Minneapolis; Chino Latino and Uptown Cafeteria & Sky Bar in Uptown; Mannys Steakhouse, The Living Room & Prohibition at the W Minneapolis The Foshay in downtown Minneapolis; Pittsburgh Blue Steakhouse in Edina and Maple Grove; Muffuletta Café in St. Pauls Como Park neighborhood; and the Good Earth Restaurants in Edina and Roseville.

By joining the Parasole Dining Club, guests have the opportunity to earn points for the dollars they spend and to redeem them for food and drink at any participating Parasole restaurant. Details at Parasole.com.

Company Contact:

Kip Clayton

VP of Marketing and Business Development

Parasole Restaurant Holdings

Office 612.822.0016

Fax 612.822.0705

Cell 651.341.8009

kclayton@parasole.com