Meet Our Team

Kevin Grapski, Executive Chef of Del Mar SoCal Kitchen, grew up living in Columbus. Later in life, he spent his thirties in the San Francisco Bay area, eating at many classic, California kitchens.

Finding interest in the restaurant industry, first as a dishwasher, Grapski later joined Cameron Mitchell Restaurants (CMR) in 2019. He began working at the former M at Miranova and has continued to work in many of CMR’s other specialty restaurants including Mitchell’s Ocean Club, Del Mar Naples, and Del Mar Short North.

“Jump right in, the water is hot,” Grapski says when asked about advice he would give to those interested in pursuing a career in hospitality. “Cook, smile, ask questions, show up, don’t take it personally, and EAT & TASTE everything!”

Outside of work, Grapski enjoys a wide variety of hobbies including gardening, reading, cooking, and spending lots of time outdoors. His favorite CMR dish is the Veal Chop at Martini Modern Italian, and he gives an honorable mention to the Pork Chop and Clams at Cameron’s American Bistro.

“I always feel challenged and simultaneously appreciated,” Grapski states about working for CMR. He looks forward to inspiring the next generation of great cooks and hopes his own optimism can motivate his team by challenging themselves in new ways.

Tea Corvi, general manager of Del Mar SoCal Kitchen, got her start with Cameron Mitchell Restaurants (CMR) in 2014 as a server at Hudson 29 Upper Arlington. Since then, Corvi has held many positions in a range of CMR Specialty Concepts such as The Guild House, Lincoln Social Rooftop, The Pearl in both Dublin & Columbus and now, Del Mar SoCal Kitchen.

Corvi’s interest in the restaurant and hospitality industry started early in life. As a child, her family loved to dine out at unique restaurants, encouraging her to try different types of food. Her parents also loved to host their family at their home, both having a love for cooking. “I started as a host with a different company and fell in love with all the moving parts. Once I was hired with CMR, I realized it was meant for me,” Corvi says.

“DO IT!” Corvi says when asked what advice she has for those interested in pursuing a career in restaurants and hospitality. “There is so much opportunity for growth and knowledge. It’s so rewarding to make someone’s day through a good meal and genuine hospitality.”

A native of Hilliard, Ohio, Corvi has an associate degree in business management from Columbus State Community College. Her favorite CMR dish is the Hanger Steak from The Pearl. Outside of work, Corvi enjoys traveling, trying new recipes in the kitchen, hosting friends & family, and spending time with her bulldog, Ace. In her new role, Corvi most looks forward to continuing the success at Del Mar SoCal Kitchen and creating a fun & positive work environment for the Associates, as well as setting the next leaders up for success.