MC Kitchen takes the concept of Modern Italian Cuisine to the next level. The menu showcases modern cooking techniques through the use of seasonal organic ingredients, house-cured meats and sausages, as well as homemade cheeses and fresh pastas.

Originally created by Dena Marino and Brandy Coletta, MC Kitchen has become an essential part of Miami’s Design District and its restoration. Brandy and Dena first met in Aspen, Colorado when they worked together at Ajax Tavern and both shared a passion for food and the dream of opening a restaurant. This dream became a reality in 2013, when MC Kitchen opened its doors as one of the first new restaurants in the revitalized design district.

Victor Toro

Chef

Chef Victor Toro was born in Chile and moved to New York City at the age of 14. Immediately after completing his higher education, Victor began working in foodservice for the Hyatt Hotels Corporation. It was there he realized his love for fresh and local ingredients while creating extraordinary dishes. Victor is a natural leader in the kitchen and is consistently teaching and inspiring his fellow chefs. His calm demeanor and ability to elevate the professionalism of the kitchen staff has been instrumental in the management of MC Kitchen.

Victor has been an integral part of MC Kitchen’s culinary team since July of 2013, working alongside former head chef Dena Marino. In January of 2017, Victor stepped up as MC Kitchen’s top chef adding his own person touch to the restaurant’s modern Italian Cuisine.

His approach to daily life in the kitchen is that the only constant is change. Much of Victor’s success in life he attributes to “kitchen philosophy”.

Brandy Coletta

Managing Partner

Passion for food flows through the veins of restaurateur Brandy Coletta.

Born in Memphis, Tennessee, Brandy spent much of her childhood with her grandmother, “Mamagin,” watching her create amazing home-cooked meals for the entire family.

Her father’s family owns the century old “Coletta’s", the first Italian restaurant in Memphis, one of the oldest restaurants in the city and home of the world-famous bbq pizza.

When Brandy left Memphis to attend the University of Miami, she immediately enrolled into a course that took her to Jamaica, and she has been exploring the world ever since. Brandy’s travels have taken her all over and she has been fortunate to live in many leading edge cities where she was always studying the restaurant and retail culture.

Brandy's spent a career working for some of the world's best known brands and their discerning customers, including Tiffany & Co, Ralph Lauren, Gucci, and Neiman Marcus. She also worked for two presidential campaigns where get-it-done-now was the rule. This experience gave her a keen understanding of people's needs and expectations and has helped her shape MC Kitchen into the successful restaurant it is today.

Brandy’s role as Managing Partner began with the overall design, concept and partner development, but has evolved into overseeing all of the restaurant operations.

Dena Marino

Founding Chef

Hailing from Aspen, where she had been celebrated as the chef of the respected D19, Ellina and Ajax Tavern, Dena had been touted as a “hot young chef” (2001) and opened many-a-door for the critique of the food-centric media circus.

With Aspen Magazine setting the media standards high, Marino delivered with accolades from Food & Wine, Bon Appetit, Gourmet and Wine Spectator. She has appeared on several episodes of the Food Network's acclaimed series “Follow That Food with Gordon Elliott”; Tom Colicchio’s “Eat Drink or Die” series and in January of 2010 she challenged Masaharu Morimoto to “Battle Fig” on “Iron Chef America”.

Marino attributes the foundation of her schooling to her Nonna’s classroom where she sat front row on the kitchen counter. “Growing up, we were a big, food-oriented family," said Marino. “Pasta, sausage, cheese and sauces were always homemade.”

Marino’s refined tastes came from her three years spent under the tutelage of acclaimed chef and restaurateur, Michael Chiarello. It was at his celebrated Tra Vigne, Napa Valley, that she polished her family-style, Italian-American roots.

Dena brought to MC Kitchen her love for seasonal organic ingredients, house-cured meats and sausages, as well as house-made cheeses and fresh pastas. Marino enjoyed three years at MC Kitchen creating a cuisine that spoke to her rustic Italian approach showcasing modern techniques.

In late 2016, Dena moved to Cleveland, Ohio so she could spend more quality time with her family.