For some, running a restaurant is a business. For us, it is our calling. Our passion for food and fine dining comes first, business second. We are a chef-driven restaurant. For you, that means fine dining at its best. We invite you to join us for an unforgettable culinary experience.
Photo coming soon…
Mike Fick, the executive chef of Marcella’s Polaris, knew exactly what he thought he wanted to be when he grew up – an accountant. He began working in restaurants at 16 years old to get himself through an accounting program in college, but as he continued working in the culinary space, he fell in love with the art of cooking. He decided to pursue his new dream and was introduced to Cameron Mitchell Restaurants (CMR) through a long-time friend.
Fick came to Ohio from Michigan to work at Marcella’s Polaris in January 2015 and has been with the company ever since. Starting as a line cook, he quickly was promoted to sous chef at Marcella’s Polaris before transitioning to both Del Mar and Lincoln Social in 2019 to help open the new concepts as a sous chef. Fick was promoted to Executive Chef at Lincoln Social before transitioning to the Executive Chef role at Marcella’s Polaris.
The fast-paced environment of Marcella’s Polaris is the ideal setting for Fick – in his eyes, the busier, the better. He advises aspiring chefs to be patient as they work toward their goals. “Patience is a virtue, and never stop learning,” Fick shares.
Outside of the kitchen, he enjoys playing video games, golfing and trying new bourbons with his friends and girlfriend.
When cooking at home, Fick loves to make breakfast or anything Creole-inspired. He never cooks without a good chef’s knife, and his house is always stocked with every spice you can imagine. Friends and family often request his mouth-watering jambalaya.