Executive Chef Jaime Luna
The roots of the Mari Luna Restaurant Group reach back to the City of Mexicali in Baja California where Jaime Luna was raised on traditional Mexican cooking. When he came to the United States in 1984 he began a 20-year career in the culinary field working with nationally acclaimed chefs and restaurateurs in the Washington, D.C. and Baltimore markets, including Michel Richard at Citronelle and Steve de Castro at Babalu Grille. In 2004, he opened his first namesake restaurant, Mari Luna Mexican Grill.
The Mari Luna Restaurant Group is renowned for filling the void of authentic Mexican food in the Baltimore region. Each restaurant combines the warmth of the Luna family with sophisticated and delicious food preparation for a unique dining experience. Chef Luna likes to say: “La comida tiene que estar terminada cuando se presente.” Roughly translated, food should be exciting; a meal should be complete, not lacking in any way.
All three Mari Luna restaurants are family owned and operated by the Luna family, which includes executive chef Jaime Luna, his wife Alba, and their daughters.