Mark Nobello is the Executive Chef and Operator at Boro Brine, a seafood focused restaurant highlighting New York cuisine in Williamsburg, Brooklyn. Born and raised in Queens, New York, Mark brings 14 years of culinary experience with a background rooted in Korean, Filipino and Japanese cuisines.

He is a graduate of the Institute of Culinary Education and began his career at Salt and Fat. Later on, he worked at Michelin-starred Korean restaurant Danji, rising through the ranks where he became the youngest sous chef at that time. He went on to lead the kitchen at O Ya, where he learned and honed the art of omakase service, and later Atoboy, where he served as Chef de Cuisine and helped earn the restaurant a ranking in The New York Times’ Top 100 Restaurants. He helped open Tadhanà, a modern Filipino restaurant that was included in the Michelin Guide within its first year.

At Boro Brine, Mark leads the creative direction and service for the menu, taking inspiration from seasonal ingredients in New York and the cultural diversity within the five boroughs. Mark’s food also showcases his past experience with Japanese and Korean flavors and subtle nods to his Filipino background.