Rooted in Amalfi Coast traditions and inspired by California’s land and sea — handmade pastas, local seafood, and wood-fired meats, served with a view of the Pacific Coastline.
Our Story
A Coastal Italian Restaurant Above the Pacific
Set along the oceanfront at The Ritz-Carlton Bacara in Santa Barbara, Marisella is Chef Danny Grant’s coastal Italian restaurant, a destination where the spirit of the Amalfi Coast meets the extraordinary beauty of Central California.
Inspired by the region’s farms, fisheries, and vineyards, the menu celebrates handmade pastas, locally sourced seafood, wood-fired specialties, and the simple elegance of Italian cooking. Every dish is thoughtfully paired with an award-worthy wine list and a signature martini program, inviting guests to settle in and savor every course.
Framed by sweeping Pacific Ocean views, Marisella blends timeless hospitality with relaxed luxury. Handmade terracotta floors, limewashed plaster walls, hand-painted archways, and lush Mediterranean-inspired greenery create a warm, transportive setting where every dinner feels like a seaside escape. Whether you’re celebrating a special occasion, gathering with friends, or simply lingering over sunset cocktails and dinner, Marisella is designed for unforgettable evenings by the sea.
A Long Island native, Danny Grant began cooking at a young age alongside his family in New York. He moved to Chicago in his early 20s, where he trained under Bruce Sherman at North Pond, rising to chef de cuisine before refining his craft abroad in Paris and Italy and at the French Pastry School.
Grant’s career accelerated in 2009 when he became executive chef of Ria and Balsan at the former Elysian Hotel. His French bistro–inspired cuisine earned him Food & Wine’s 2012 Best New Chef award, a four-star review from the Chicago Tribune and two Michelin stars, making him at the time the youngest U.S. chef to achieve the honor.
In 2015, Grant returned to Chicago to join the predecessor of Maple Hospitality Group as chef and partner. Today, his creative vision and operational leadership anchor an award-winning portfolio including Maple & Ash, Monarch, Kessaku, Eight Bar and Marisella, top-performing restaurants recognized across Chicago, Scottsdale, Miami, Santa Barbara and Dallas.
At the core of Grant’s restaurants is experience. His dining rooms balance meticulous, technique-driven cuisine with moments of nostalgic whimsy, where serious food is delivered with energy and warmth. That philosophy now anchors his expanding team as Maple Hospitality Group opened Maple & Ash Boston in April 2026, with New York set to follow in early 2027.
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