Mermaid’s Garden is the collaborative effort of its founders, Bianca Piccillo and Mark Usewicz. Here is a little bit about us and how we got here.
Bianca has long had one foot in the aquatic realm. She has worked in laboratories at the University of Maryland and Harvard University’s Museum of Comparative Zoology, overseen by her mentors, Dr. Eugenie Clark and Dr. Edward O. Wilson. Out of the lab, she has conducted marine biological field research around the world, including dives in Belize, the Red Sea, Papua New Guinea and the
Sea of Cortez.
Bianca’s other foot is in restaurant industry, where she honed her skills at the beloved restaurants Oleana, al di lá and Prune.
Mark’s culinary education began at La Varenne Ecole de Cuisine in Paris. He followed culinary school with a stage at the renowned Michelin three-starred Restaurant Lucas Carton, where he had the extraordinary privilege to train under world class Chef Alain Senderens, one of the founding fathers of Nouvelle Cuisine.
Mark spent 10 years cooking in Boston, starting out at Casablanca, then helmed by James Beard award-winning chef Ana Sortun. When he took the reins of his own kitchen at The Independent, Mat Schafer of the Boston Herald called him a “rising star.” Mark left Massachusetts for New York, landing in Brooklyn, where he was the Executive Chef at the historic Montauk Club and Palo Santo Comedor y Bar de Vino in Park Slope.