Stephen Schneider, a Johnson & Wales graduate and proprietor of "Marisol," fulfilled a dream when he opened the restaurant in 1997. Not only has he earned the respect and admiration from a faithful clientele, he has also inspired many assistants, several of whom have embarked on their own careers. One of his many associates was Robin Burkhart who began working with Stephen in 2001 while attending the GTCC Culinary Arts program. Inspired by his creativity and imagination, she was able to enhance her own skills to be consistent with his French technique and American ingenuity.

Esteemed food critic John Batchelor had favorably reviewed Marisol in the past, but it wasn’t until Stephen and Robin’s union that the restaurant received a coveted five-star review. Their harmonious alliance eventually proved to be more than a professional one. They were married in March of 2010. Unfortunately, due to a rare neurological disorder, Stephen passed in August of the same year. As Executive Chef, Robin maintains Stephen’s philosophy of creating a diverse menu by using the freshest seasonal foods available prepared with an imaginative flair. Assisting Robin in the kitchen is sous chef Tim Thompson who is currently studying at GTCC. A devoted front house staff includes Heather and Scott who have been servers here since 1998 and Trina, who primarily mans the bar.

Once seated, your evening begins with an amuse-bouche, a taste from the kitchen to entice your palate. You are also offered a variety of breads prepared in-house: foccacia with rosemary, shallots and parmesan, Italian hard rolls, and black mission fig and walnut sourdough. From the start of your dinner to its completion, Stephen and his staff take pride in extending their culinary vision by offering you an extraordinary meal.